CULINARY SKILLS & SAUCES

Catalog description

Demonstration of the proper and use of knifes to produce vegetable cuts and meat fabrication. and the safe handling of different type of kitchen utensils. Emphasis will also be placed on the correct application of cooking techniques to produce stocks, broths, glazes, thickening agents and sauces that are the bases to most preparation in the culinary industry. The course will use the Internet as a research tool, Blackboard will be used as a means of communication and MS Office for papers and projects. Theoretical presentations, demonstrations and extensive participation in lab sessions are used to develop the course.