CUT 1114 - Culinary Principles I

4 SH

(Prerequisites: HRT 1213 & Instructor Approval) (Corequisites: CUT 1124) Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. (2 hr lecture, 4 hr lab)