CULA103N : Culinary Skills and Procedures
This is a foundation course for students embarking on culinary careers. It emphasizes basic cooking techniques, culinary terminology and the proper uses of culinary tools. The class consists of a one hour weekly lecture and a five hour lab consisting of a demonstration of food preparation by the instructor followed by hands-on food production by the students. Goals of the course include learning the importance of detailed organization, or "Mise en Place," correct cooking procedures and appropriate attitudes towards the culinary profession as developed by the culinary program and the American Culinary Federation.