Tompkins Cortland Community College

CULI101 - Food Service and Preparation I

Basic procedures and techniques for large quantity food preparation and service are covered. The practice of sanitation, safety, equipment operation, food purchasing and preparation techniques, and table service are integral to this course. Special projects in menu planning, purchasing, preparation, and services are required. Coursework will also include elements of local food sourcing and menu development from that approach. Lab fee required. Prerequisites: Prior completion or concurrent enrollment in ENGL 100 and HRMG 105; MATH 090 if required by placement testing. 4 Cr. (2 Lec., 6 Lab.) Fall and spring semesters