CUL-105 Culinary Fundamentals Lab

This lab class is offered concurrently with the CUL 100 lecture class. In this course, students will put into practice concepts and knowledge discussed in the lecture class. Students will learn basic cooking methods and techniques as well as basic kitchen safety, knife safety, and sanitation principles. Students will also learn plating and presentation techniques.

Credits

1

Corequisite

CUL-100

Lecture Contact Hours

0

Lab Contact Hours

4

Other Contact Hours

0

Department

• Business

Grading Scheme

• Letter

SUNY Gen Ed Credit

• No

Course Learning Outcomes

1. Execute a standardized recipe using industry standards for both food quality and sanitation practices.
2. Modify the quantities in standardized recipes in order to achieve a specific yield.
3. Qualitatively evaluate both the ingredients and finished food products objectively according to industry standards.
4. Model the professional behaviors and appearance of a kitchen staff member based on current industry standards.