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.
CUL 106Principles of Culinary Arts I3
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. Additional course fee applies.
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part II of II. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. Additional course fee applies.
CUL 136Storeroom Operations and Inventory Management
Laboratory (1 credit) Explores through laboratory activities the flow of foods, beverages, and supplies in food service establishments, including product identification, purchasing, receiving, storage, measuring, data entry systems, inventory, and evaluation through discussion and demonstration. Laboratory 5 hours. Total 5 hours per week.
