CLA 131 Food Production I

Food Production I focuses on introductory cooking techniques used in the professional kitchen. Basic cooking techniques such as braising, sautéing, steaming and roasting are covered. Emphasis is on fundamental cooking techniques including knife skills, stocks, sauces, soups, vegetables, starches, and breakfast foods. R, W, M1, 12 (2 lecture hours and 2 laboratory hours) Note: In addition to tuition, this course requires an additional variable tuition rate.




CLA 100 and HSP 100 - must be taken at the same time as this course or prior to this course with a minimum grade of C.