Foundations of Cooking Techniques

Catalog description

This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include weights and measures, conversions, methods of food preparations, classical knife cuts, kitchen aromatics, regional cuisine history, safe food preparations, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work. Course Capstone is based on The American Culinary Federations Certification: Certified Culinarian written and practical exams. A work ethic grade is assigned for this course. For more information see Work Ethics . Must pass with a C or Higher