CUA 1025 - Introduction to Foods

Credit(s): 4
Vocational Lab Hour(s): 6
Corequisite(s): CUA 1001
Formerly CUA 125 Provides students with the fundamental principles and practices of a commercial kitchen, including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. Focuses on the fundamental principles and production of stocks, soups, sauces, gravies and thickening agents. Principles of cold food and nonalcoholic beverage preparation and production in a commercial kitchen. Basic cold food decorative work such as fruit and vegetable garnishes and carvings, terrines and hors d’oeuvres. Emphasizes the effects of seasonings and cooking methods of vegetable products and basic hot food preparation. Students prepare breakfast orders similar to those ordered in restaurants, with egg cookery and dairy products emphasized.