CUL 120 - Culinary Arts Lab

Institution:

Cape Cod Community College

Subject:

Description:

Principles of cooking, knife handling, equipment use, terminology, kitchen organization and basic methods of food preparation are introduced in the following areas: stocks, soups, sauces, meats, fish, poultry, vegetables, starches, salads, cheese, and desserts. Emphasis is on high-quality preparation, presentation, and evaluation of food items. Product identification and sanitation are heavily emphasized. Students are responsible for required supplies and materials. (1 class hour / 4 laboratory hours) Corequisite: HRM111 and CUL100 / 3 credits. Offered in the Fall.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.capecod.edu

Phone Number:

(508) 362-2131

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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