Oct 01, 2023  
SFCC Catalog 2021-2022 
SFCC Catalog 2021-2022 [ARCHIVED CATALOG]

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CULA 115 - Culinary Skills

Credits: 3

Introduces students to the necessary culinary skills needed to be a successful cook in the culinary industry. Topics include professionalism, safety and sanitation habits, product identification, basic knife skills. Also covered are the basics of protein and vegetable fabrication, preparation, heat application and varied cooking techniques. 

Prerequisite(s): CULA 111  and HRMG 118 
Offered: Fall and Spring.
One lecture hour, four lab hours.

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