CULA 115L - Culinary Fundamentals I

Institution:

Santa Fe Community College

Subject:

Description:

The class covers professionalism, the history of culinary arts, basic concepts and practices of food safety and sanitation, nutrition, and menu and recipe design. Students are introduced to competencies, broad knowledge and understanding of kitchen tools and equipment, kitchen organization, knife skills and kitchen staples. Students learn the science of cooking and heat transfer involved in the many different methods of cooking (roasting, poaching, grilling, etc.), as well as the cooking methods used with stocks and sauces, soups and meat (beef, veal, lamb, pork, poultry and game). There is extensive hands-on recipe production in each category, with an emphasis on professional, fine restaurant application. Offered: Fall.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sfcc.edu

Phone Number:

(505) 428-1000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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