CULS 119 - Culinary Foundations of Pasta Making

Credits 1
Students have the opportunity to learn the methodology of preparing numerous fresh pastas in a variety of styles and flavors. Students participate in preparing pastas utilizing whole egg dough and flavored pastas to include beet, tomato, spinach, and mushroom. Students create ravioli, agnolotti, cannelloni, tortellini, fettuccine, and linguini shaped pastas. The use of proper herbs, spices, and sauces are discussed. As this class will be hands-on, it’s recommended that you bring a notebook, kitchen apron and chef knives. Supply cost in included in the tuition fee.