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CULA 120 Techniques and Traditions I 3.0 Credits

In this foundation culinary course, students will learn the fundamentals of a professional kitchen through lecture, demonstration and production. Classical and contemporary techniques are emphasized for development of cooking methods, knife skills, and food and kitchen safety and sanitation.

College/Department: Center for Food Hospitality Management
Repeat Status: Not repeatable for credit

Culinary Arts & Science

http://catalog.drexel.edu/undergraduate/centerforfoodandhospitalitymanagement/culinaryartsandscience/

...Engagement 1.0 CULA 120 Techniques and Traditions I 3.0 CULA 125 Foundations of...

Hospitality Management

http://catalog.drexel.edu/undergraduate/centerforfoodandhospitalitymanagement/hospitalitymanagement/

...4 CULA 115 Culinary Fundamentals 3.0 FDSC 100 ServSafe 1.0 HRM 120 Principles...

Computer Science

http://catalog.drexel.edu/undergraduate/collegeofcomputingandinformatics/computerscience/

...ARTH, CMGT, CJS, COM, CULA, DANC, EDEX, EDUC...before the completion of 120.0 credits. Applicants...

Nutrition and Foods

http://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/nutritionandfoods/

...of Nutrition and Dietetics 120 South Riverside Plaza...Physiology II 5.0 CULA 115 Culinary Fundamentals...

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