CUL 1103 - Culinary Concepts

Institution:

Carl Albert State College

Subject:

Description:

This course teaches the fundamental concepts, skills, and techniques involved in basic cookery are covered in the course. Special emphasis is given to the study of ingredients, applied kitchen mathematics, cooking theories, and the preparation of stocks, broths, glazes, soups, thickening agents, and the grand sauces and emulsion sauces. Lectures and demonstration teach organization skills in the kitchen, provides and overview of proper identification, usage, and maintenance procedures for a variety of tools including refrigeration equipment, fixed equipment, hand tools, and appliances. Culinary Concepts: 2 credit hours.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.carlalbert.edu

Phone Number:

(918) 647-1200

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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