CUL 120 - Introduction to Culinary Techniques

Institution:

Montgomery County Community College

Subject:

Culinary Arts

Description:

This course presents the basic principles of food preparation for the food service and hospitality industry. This class is a foundation course and topics covered include mis en place, knife skills, stocks, sauces, soups, vegetables, legumes, proteins and cooking techniques. In addition, students will practice reading and writing recipe cards, food and kitchen safety and sanitation. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mc3.edu

Phone Number:

(215) 641-6300

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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.