Culinary Fundamentals

Catalog description

This course serves to introduce students to the organization and execution of kitchen operations within a brigade system, with a focus on the preparation of complete menus. Students will apply learned skills to produce a variety of soups, grilled food items and foods cooked using combination cooking methods. Topics include buffet organization, teamwork, and food presentation. Upon completion, students will be able to produce a menu while effectively working as part of a kitchen brigade.