CULN 105 - Applied Culinary Skills I

Institution:

Atlantic Cape Community College

Subject:

Description:

Prerequisite: CULN101 Prerequisite for all hot food culinary lab courses. Provides a thorough knowledge of the aspects, techniques, and applications in the preparation of basic stocks, thickening agents, sauces, and soups. Introduces the basic cooking methods for meats, poultry, seafood, and vegetables such as stewing, steaming, frying, sautéing, braising, roasting, broiling, and grilling. (2005)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.atlantic.edu

Phone Number:

(609) 625-1111

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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