CUUL 1000 Fundamentals of Culinary Arts
Provides an overview of the professionalism in culinary arts culinary career opportunities Chef history pride and espirit d corp. Introduces principles and practices necessary to food supply and equipment selection procurement receiving storage and distribution. Topics include: cuisine food service organizations career opportunities food service styles basic culinary management techniques professionalism culinary work ethics quality factors food tests pricing procedures cost determination and control selection procurement receiving storage and distribution. Laboratory demonstration and student experimentation parallel class work.