CUL 124 - Culinary Arts I

Institution:

Eastern Maine Community College

Subject:

Description:

Focuses on the development of the fundamental skills necessary to work successfully in a professional kitchen. Product and equipment identification and usage is practiced and discussed. Areas of concentration include cold foods, stocks, soups and sauces, basic cooking methods, and an introduction to basic bread and dessert making. Students will compose a professional portfolio, practice basic foodservice mathematics, and practice menu balance and development. (4 lec - 3 lab)

Credits:

6.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.emcc.edu

Phone Number:

(207) 974-4600

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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