CLM 101 - Culinary Skills I

7 Credits
Lecture: 4 Lab: 8

Culinary Skills I introduces students to the basic foundational skills needed to work in a professional kitchen. Topics covered include the history of the industry, classic and modern kitchen brigades, equipment and safety overview, recipe costing and beginning cooking skills. Students explore seasonings and spices and learn how to prepare stocks, sauces, soups, basic grains, vegetables and starches.

Note: MCC student uniform and knife kit are required. This course requires basic reading, basic writing and basic math.

Articulation: 1.2

Prerequisite: BUS 145, or MAT 090 or higher, or appropriate score on mathematics placement test
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