CUL 128 - Introduction to Food Techniques

Credits: 3
Lecture Contact Hours: 1
Lab Contact Hours: 3
Description: This course will teach the basic fundamentals of cooking techniques. The student will understand the methods of basic sauces, stocks, coulis and soup preparation. The student will also learn to apply the appropriate cooking methods for specific cuts of meat, fish, poultry and game. Vegetable and starch cookery will also be included. Specialty cuisines will also be explored, which will include nutritional, vegetarian, vegan and live foods.

Prerequisites: CUL 102 or current ServSafe certification. CUL 103.
Corequisites: CUL 142. CUL 143.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Students who already have this knowledge or certification may qualify for prior learning credit. https://www.schoolcraft.edu/student-records/prior-learning-credits

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