CULN 101A - Stocks,Sauces,and Skills

Institution:

Keystone College

Subject:

Description:

Engages students in the discussion and application of basic knife skills, stock and classical sauce production with emphasis on simmering and boiling. Contemporary sauces such as coulis and non-classical sauces will be discussed. Laboratory lectures and production revolve around introductory culinary principles. Equipment, principles of energy, types of knives, basic knife skills, professionalism, production, organization, and time management are discussed and applied during lab sessions. Daily production reflects traditional culinary French methodologies, allowing students to perform correctly the major and sub-objectives to meet industry needs within a laboratory setting. Fall, $65 fee, 2 hours lecture and 8 hours laboratory, 2 credits.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.keystone.edu

Phone Number:

(570) 945-8000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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