CULA 109 - Concepts in Culinary Arts

3 lecture hours, no lab hours, 3 credit hours
Introductory course covering the concepts of cooking and baking emphasizing theory for commerical foodservice operations. Vocabulary terms and theory related to savory cooking and baking methods and procedures; nutrition, sanitation and safety issues related to menu writing and development will be addressed. Note(s): This course is not intended for students seeking a certificate or degree in Culinary Arts.