Introduction to Cooking Techniques

Course Code

CUA 162

Credits

5

Teaches the necessities required to thrive in the culinary industry. Help train students’ senses, guiding them through the vast sea of subtle tastes and flavors, from herbs and condiments to vegetables and meats. Mastery of culinary techniques, such as knife skills, dry and moist heat cooking methods, and sauce making. Prepare for the cooking portion of the exam.

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In their own words...

I am finally in the perfect discipline that applies artistic skill and analytic interests in an industry with a very bright future.

Brian Gies
GIS Student