3 courses with the subject CUL, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
A survey of professional cooking, focused on fundamental concepts, skills, and techniques. Students will receive training in professional methods, knife skills, recipe conversions, food preparation and handling, commercial kitchen operations, and culinary math.
An introduction to baking, designed to provide the core skills necessary to successfully assist in a professional bakeshop or kitchen. The course focuses on essential products, such as muffins, pies, or cookies. Students will also receive a survey of baking processes, such as the preparation of pie crust dough, puff pastry dough, or pâte à choux.
A course in professional methods of safe and sanitary food handling, processing, and storage. Emphasis is placed on preparing for the National Restaurant Association ServSafe Food Handler exam.
Source: Berkshire Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61
