CULS-189.1: Culinary Immersion Techniques and Theory For the Hospitality Industry

This course provides an introduction to, and application of, fundamental cooking theories and techniques. Topics to be covered include introduction to the culinary arts and the classical brigade, culinary math, kitchen weights and measures, tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing, station organization, palate development, French culinary terms, global perspectives and applications of the techniques learned, and food costing. This course is intended for University of Houston students in partnership with the CIA.