Fundamentals of Culinary Skills

Catalog description

2 Lab Hours Co-requisites: CLR 110 or previously taken Description In this course students learn the fundamental concepts, skills and techniques of basic cooking procedures through lecture, demonstration and lab work. Basic knife skills and the preparation of stocks, thickening agents and sauces are emphasized. The fundamentals of vegetable and starch cooking techniques are introduced. Program knife kit and uniform are required for this course.