Sep 20, 2026  
2025-2026 Catalog 
    
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2025-2026 Catalog
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CUT 1114 - Culinary Principles I

Career and Technical Education  

Class Hours: 2 hours lecture and 4 hours lab.
Semester Credit Hours: 4

Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items.

Co-requisite(s): HRT 1213  Sanitation and Safety


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