COOKING METHODS AND TECHNIQUES

Catalog description

Introduction to the basics, theoretical and practical knowledge in food preparation. Students will develop cooking methods such as sautéing, poaching, steaming, roasting, braising, baking, grilling, broiling, frying and the fabrication and cooking of cuts of meat and fish, including the making of soups and vegetables. In addition, the preparation of traditional breakfasts and presentation of dishes will be emphasized. The practice of good personal hygiene and sanitation will be evaluated as well as the safe handling of food and equipment. Students will be encouraged to use scientific and quantitative reasoning while maintaining good communication and use the internet as a research tool.