CULA 105 - Basic Culinary Skills & Techniques

3 Credit Hours

This course provides students with a strong foundation in essential culinary skills required for institutional and large-scale food production. Students will develop proficiency in fundamental knife techniques, ingredient handling, and core cooking methods while emphasizing efficiency in high-volume meal preparation. The course covers portion control, consistency, and teamwork-key components for success in institutional and commercial kitchens. In addition to hands-on practice, students will learn industry standard food safety and sanitation procedures, ensuring compliance with health regulations.

Prerequisite(s): HS Diploma or GED

Semesters Offered: Fall Bi-Term 1