Knife Skills
CUL100 Course Syllabus
What does it mean to be a successful cook?
An Introductory, 3 credit course designed to prepare students for professional studies in the culinary arts. Focus will be on product identification, the organization of the professional kitchen, and basic knife skills. Students will develop an appreciation of food as a sensory, cultural, social, and aesthetic experience.
Corequisite(s): CUL 115
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Professionalism
Things to Remember
10% of final grade
A written evaluation of each student's laboratory performance will be prepared during the course. This evaluation will assess each student's performance, production skills, attitude, and professionalism, and will also include a sensory evaluation of the final product(s) produced, when appropriate.
Additional areas of laboratory evaluation include:Â Sanitation, Product Knowledge, Class Participation and your Team Interaction / participation.
This is me:
Chef Lauren Kendzierski (they/them)
There are many ways to communicate with me.
Email is for important information that needs to be documented.
Texting is for a quick yes or no question.
Zoom is for a real check in, schedule it on the tab above.
4135193492
Disclaimer: I am a person with many other responsibilities outside of school. As I will always give you adequate time to respond with me, please do not expect an immediate response from me. I will respond as soon as I see it, which may be a few days. It is an important skill to plan ahead for your needs.