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CUL 105 - Basic Skills Development Units: 3

Entry level course provides students with basic culinary skills to enroll in kitchen or baking production classes. Competencies include culinary history, professionalism, basic safety and sanitation, standardized recipe use and costing, basic nutrition and menu planning, introduction to ingredients, use of commercial kitchen equipment and hand tools, basic knife cuts and raw ingredient preparation. Students with previous culinary skills or training may challenge prior to the start of the semester.

Enrollment Requirements: Prerequisite: MATH 96 or equivalent/qualifying test scores. Prerequisite or Corequisite: ENG 101 or equivalent /qualifying test scores.

Term Offered: Spring and Fall