CUL 106 - Principles of Culinary Arts I

Credit Hours: 3

Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II.

Lecture Hours: Lecture 2 hours per week.
Recitation and Laboratory Hours: Laboratory 3 hours per week.
Prerequisites: Competencies in math through placement into program required math course and reading and writing as demonstrated by placement into ENG 111 or program head approval. Prerequisite or Co-requisite: HRI 115 .
Notes: An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. This price is discounted 50% to $12.50 per credit hour for the 2026-2027 academic year only.