CUL 101 - Professional Cooking Fundamentals I

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

4 Credit Hours Fall/Spring Sems. This foundational course focuses on the theory and basic skills associated with professional cooking. It includes the study of the basic tenets of kitchen safety, sanitation, product identification and food service mathematics. The course gives the student the opportunity to develop the practical skills of knife handling, preparation of stocks, soups, sauces, use of herbs, spices and seasonings, basic fabrication techniques, and primary cooking methods.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.paulsmiths.edu

Phone Number:

(518) 327-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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