Introduction to Culinary Arts ((3 Credits))

Catalog description

This course offers an overview of the core principles, techniques, and practices of culinary arts. Students will develop basic kitchen skills, such as knife handling, cooking methods, food preparation, sanitation, and safety. The focus is on recognizing ingredients, using tools and equipment correctly, interpreting recipes, and understanding standard culinary terms. Through demonstrations and hands-on labs, students will practice professional standards in food preparation, presentation, and teamwork in a simulated kitchen environment.