CUL 110 - Fundamentals I

Credits 3
Students prepare various proteins and side dishes using moist heat cooking methods; techniques of poaching, simmering, boiling, and steaming. Proteins and side dishes apply to cafeteria menu offerings. Seasoning, presentation and hot food holding are discussed. Food quality, sanitation, mise en place, and teamwork are evaluated.

Course Outcomes

Kitchen production skills in basic mise en place and station set-up.
Display correct techniques and cooking methods; for Dry Heat, Moist heat, & Combination Heat. per recipe.