CUL 1005 - Basic Culinary Methods & Techniques

Hours: 5

The course will provide a foundational level of the basics of professional cooking. Students
completing Basic Culinary Methods & Techniques will learn about knife skills, basics of stocks
and sauces, and the four primary methods of cooking: Dry Heat without fats or oils, Dry Heat
with fats or oils, Moist Cookery, and Combination Cookery. This course will provide the basic
fundamental skills necessary to continue with the study of Culinary Arts, and a career as a
culinarian.

Prerequisite/Corequisite: CUL 1003