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Fundamental Chef Skills II

Course Code:
CUL 112
Course Group(s):
Degree Applicable
Course Description:

This foundational course provides the student with an introduction to foundational professional cooking.  It includes study of the basic tenets of kitchen safety, sanitation and food service mathematics.  The primary focus is the theory and skill development of knife handling, preparation of stocks, soups and sauces and primary cooking methods.  Also covered is product identification, use of herbs, spices and seasonings as well as fundamental fabrication techniques.

Credit:
2
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