CUL 11 - Essentials of Culinary Arts

Institution:

Bristol Community College

Subject:

Description:

IThis course covers the procedures and techniques of cooking. It develops basic skills including applicable kitchen safety and sanitation. It introduces students to the practical use of commercial kitchen equipment and hand tools as well as essential cooking principles. The course includes stocks, sauces and soups, meat, fish, and poultry preparations, vegetables and starch products, and cold pantry and breakfast preparation. This course requires participation in evening functions. Students begin to develop their culinary portfolios in this course. Two class hours and eight lab hours a week. Instructional Support Fee applies4 credits Fall; Day only

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

bristolcc.edu/

Phone Number:

(508) 678-2811

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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