Student Catalog and Handbook 2024-2025

CUUL 1120 Principles of Cooking

Introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.

Credits

6

Contact Hours

12

Prerequisite

CUUL 1110