CUL 102 Professional Cooking I
3 Units (Degree Applicable, CSU, C-ID #: HOSP 160, HOSP 160 X)
Lecture: 36 Lab: 54
Prerequisite: HRM 52
Formerly HRM 54.
Fundamental culinary principles, techniques, and operations. Professional cooking, tasting, and evaluating techniques for commercial operations. Students apply skills in product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals, and professional standards of commercial kitchen operations. Uniform and student knife set required. Students must be certified by a nationally recognized food safety organization.