CUL 115 - Culinary Foundations

Institution:

Lackawanna College

Subject:

Culinary

Description:

Culinary Foundations 1 will serve as an introduction to kitchen labs for the students. Class will teach basic knife skills and safety, vegetable cuts, basic stock and soup production, the mother sauces along with discussion given to derivative sauces, and introduction to basic cooking techniques and principles. Students will learn and become familiar with equipment used in professional kitchens. They will learn the basics of mise en place both mental and physical as they learn to set up their kitchen stations and as they employ the basics skills and techniques associated with timing, menu execution and plating. Students will learn an introduction to food costing and will build upon the knowledge of the brigade system and classical French culinary terminology acquired in previous classes. (3 credits) Formerly Food Skills Prerequisites: CUL145 AND HSP125 or BAK105 AND HSP125

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.lackawanna.edu

Phone Number:

(570) 961-7810

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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