CLA 131 Food Production I 3 credits
This course is the first in a four-course series. It focuses on introductory cooking techniques used in the professional kitchen. It builds on what was learned in Culinary Essentials, and its topics include knife skills, stocks and sauces, soups and chowders. Basic cooking techniques such as braising, sauteing, steaming and roasting are covered. Emphasis is on vegetable and poultry cookery. 12 (1 lecture hour and 4 laboratory hours)
Corequisite: CLA 100 and HSP 107