Culinary Fundamentals

Catalog description

This course introduces students to the foodservice industry and the knowledge, skills, sanitation, and behavior needed for a sustainable career. Topics include the history of food, culinary terminology, equipment and tools, product identification, weights and measurements, and standardized recipes. Students will practice basic math skills to compute recipe conversions and study basic food safety and sanitation guidelines in preparation for the program's kitchen lab courses. This is a Learning Communities course and is designed to assist students in their transition to college. Career and educational planning are included.