CLR 117 - Fundamentals of Culinary Skills
Credits: 3
2 Lecture Hours 2 Lab Hours
Co-requisites: CLR-110 or previously taken
In this course students will learn through lecture, demonstration and lab work the fundamental concepts, skills and techniques of basic cooking procedures. Basic knife skills and the preparation of stocks, thickening agents and sauces are emphasized. The fundamentals of vegetable and starch cooking techniques are introduced. Program knife kit and uniform are required for this course.
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