CUA 101 - Principles of Cooking

Institution:

Central Maine Community College

Subject:

Description:

4 Credits (1 Lecture 0 Lab 3 Shop) 10 Hrs/Wk (1 Hr. Lecture 9 Hrs. Shop) *15 wks The student will become familiar with food preparation terminology, the safe use of hand tools and commercial kitchen equipment, and basic working techniques. Students will learn how to prepare stock and soups, vegetables, potatoes, rice and other farinous products, sauces and thickening agents, salads and salad dressings, and sandwiches and eggs and cheeses. Students who successfully complete this course may apply for a Certificate from the National Restaurant Association Educational Foundation. On occasion, the application and presentation of student skills will involve evening functions. Full participation on three evenings in the fall semester is a requirement of this course. Students will be notified at least two weeks in advance of each date. Corequisite: CUA 111 or Faculty approval.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.cmcc.edu

Phone Number:

(207) 755-5100

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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