2018-2019 Academic Catalog and Student Handbook 
    
    Aug 19, 2019  
2018-2019 Academic Catalog and Student Handbook [ARCHIVED CATALOG]

CUL-101 Food Preparation & Theory


Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
Tier Rate: Tier II
Students will learn classical and contemporary cooking techniques, preparation of nutritionally balanced meals and proper plate presentation. Students will gain an understanding of industry standards in safety and sanitation, standard recipes and measurements, operation of food service equipment and application of basic math skills in the determination of cost factors and menu pricing. The lab portion of the course will focus on the application of principles taught in lecture. This course will prepare students for entry level job skills and is a prerequisite for the next series of courses in the program. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Grade of “C” or higher is required for this course for advancement into upper level courses.