CUL 125 - Culinary Skills I

Institution:

Robert Morris University Illinois

Subject:

Description:

This course covers the fundamental concepts, skills, and techniques involved in basic cookery. Special emphasis is given to the study of ingredients, cooking theories, and preparation of broths, stocks, soups, glazes, thickening agents, grand and emulsion sauces. Lectures and demonstrations teach organizational skills in the kitchen, work coordination, and knife skills. The basics of vegetable, starch, fish, poultry, and meat cookery are covered, as well as basic cooking techniques such as frying, roasting, braising, poaching, and saut? ?ng. Lecture and demonstrations teach organizational skills and work coordination. Students must successfully pass a practical cooking examination covering a variety of the aforementioned cooking techniques. This is a kitchen lab course.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.robertmorris.edu/

Phone Number:

(312) 935-6800

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Quarter

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.