CULS 100 Culinary Fundamentals
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The CULS 100 Culinary Fundamentals course is basically an introduction to the applying and development of basic preparation theories and techniques. Topics of study embody tasting, room instrumentality, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, temporal order and multi-tasking, station organization, surface development, preparation French terms, and food cost accounting. The CULS 100 Culinary Fundamentals course conjointly introduces the coed to basic ideas and techniques of the basic macromolecule, starch, and vegetable cooking. The main focus is placed upon the study of ingredients and introduction to tiny sauces given.
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