CUUL 1120 Principles of Cooking (2-10-6)
This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects the American Culinary Federation Educational Institute apprenticeship training objectives. Topics include weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work. Students must pay a $120 supply fee when registering for this course.