FUNDAMENTALS OF CULINARY ARTS

Catalog description

This course provides an overview of the professionalism in culinary arts, culinary opportunities, chef history, pride, and esprit de corps. Introduces principles and practices 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, selection, procurement, receiving and distribution. Laboratory demonstration and student experimentation parallel class work.