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Mar 29, 2026
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2026-2027 Academic Catalog
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CULA 1060 - Fundamentals of Food Preparation
Credits: 3 Lecture: 2 Lab: 3
The student will gain a working knowledge of the culinary environment including methods of cooking all types of meat, fish, vegetables, salads, soups, sauces, and desserts. Students will become familiar with vital information regarding spices, herbs, seasoning, metric conversions, weights, and measures. Students will become familiar with international culinary terms and equipment, and using practical applications in the lab.
Corequisite: CULA 1040
ODHE Transfer: TAG CTCF005
Course Classification: T
Fees: A fee applies to this course
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