CUUL 1124 Foundations of Cooking Techniq
This Course 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, methods of food preparations,
classical knife cuts, kitchen aromatics, regional cuisine history, and introduction to safe food preparations, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work. Course Capstone is based on The American Culinary Federations Certification: Certified Culinarian written and practical exams.