Jun 21, 2024  
2015-2016 Catalog 
    
2015-2016 Catalog [ARCHIVED CATALOG]

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   CUA 100 - Culinary Program Fundamentals

3.0 Credits
Prerequisites: Requires college-level composition and reading.
Trains students in the basic fundamentals of the culinary field. The course will include student overview, training in areas of management, culinary arts, baking and pastry.  Student will be trained in all areas in order to be successful in both lecture and lab courses. Training will include program overviews, safety and sanitation fundamentals, culinary math skills, culinary vocabulary, lab requirements, using online training methods, competitions, basic knife skills, equipment identification and proper usage, professionalism, food service history, kitchen organization, basic principles of cooking, food science, study skills, proper food storage techniques, recipes, cost management, library resources and student learning organizations, scholarships, and culinary career opportunities. Students must complete this course with a grade of C or higher, prior to advancing in the program.
LECLB 67.5 Clock hours



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