CUL 102 Professional Cooking I
3 Units (Degree Applicable, CSU, C-ID #: HOSP 160, HOSP 160X)
Lecture: 36 Lab: 54
Prerequisite: HRM 52
Hands-on cooking, tasting, and evaluating approaches are used to teach students professional cooking techniques. Emphasis is placed upon understanding how ingredients and cooking techniques affect product outcomes. Students apply skills in product identification, ingredient handling, recipe costing, cooking techniques, and professional standards. Uniform and student knife set required. A Current Food Protection Manager Certification by a nationally recognized food safety organization is required to participate in this class.