CUL 215 ‡ Cooking Essentials (3)
Prerequisite(s): CUL 107, concurrent enrollment, or permission of instructor.
An introduction to food costs, recipes, pre-preparation, and basic cooking principles. Involves the preparation of stocks and sauces, vegetables, starches, breakfast products, meats, poultry, fish, and shellfish.
2 hours lecture, 2 hours laboratory.