Detailed Course Information |
Fall 2024
Nov 23, 2024 |
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| CUL 105 - Kitchen Fundamentals |
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This course introduces students to the foundations of sanitation, basic measurements, equipment identification and basic costing.
3.000 Credit hours 2.000 Lecture hours 3.000 Lab hours Syllabus Available Levels: Credit All Sections for this Course Culinary Arts Department Course Attributes: OFFERED FALL AND SPRING ONLY Restrictions: Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration): Culinary Arts (Tracking) Culinary Arts Technology Hospitality/Tourism Management Kitchen and Food Prep Techniqu Professional Cooking Prerequisites: (Credit level CUL 104 Minimum Grade of C or Credit level CUL 104 Minimum Grade of TC) |
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