Basic Culinary Mthds & Tech

Catalog description

The course will provide a foundational level of the basics of professional cooking. Students completing Basic Culinary Methods & Techniques will learn about knife skills, basics of stocks and sauces, and the four primary methods of cooking: Dry Heat without fats or oils, Dry Heat with fats or oils, Moist Cookery, and Combination Cookery. This course will provide the basic fundamental skills necessary to continue with the study of Culinary Arts, and a career as a culinarian. Pre/Co-requisites: CUL 101 and CUL 104