Fundamentals of Culinary Arts

Catalog description

This course provides an overview of professionalism in culinary arts, culinary career opportunities, chef history, pride, and esprit de corps. It introduces the principles and practices necessary for food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include cuisine; food service organizations; career opportunities; food service styles; basic culinary management techniques; professionalism; culinary work ethics; quality factors; food tests; pricing procedures; cost determination and control; and selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work. Program Fee: $655 (includes 1st set of uniforms and knife kit)