Fundamental Culinary Skills and Techniques

Catalog description

This course covers basic cooking theories and techniques and prepares students to develop the skills needed to succeed in a professional kitchen. Students learn the tools of the kitchen and how to operate kitchen equipment, knife skills, and mise en place. This course introduces dry heat and moist heat cooking methods as well as combination cooking methods. It also includes stocks, sauces, soups, vegetable, and starch preparations, and breakfast cookery. Protein fabrication skills are practiced and students learn about local seafood. Participation in culinary functions is required. Pre or corequisite: CUL 100; and CUL 140 or ServeSafe certified. Two class hours and eight laboratory hours per week. Instructional Support Fee applies.