CULINARY PRINCIPLES I

CUT 1114

This course is a study of the fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. (4 sch: 2 hr lecture, 4 hr. lab). Corequisites: Sanitation and Safety (HRT 1214) or by permission of instructor.