Foundations of Cooking and Baking

Catalog description

Class Hours: 1 Lab/Discussion: 8 Credits: 4 Prerequisite: None Corequisite: None. Restriction: Enrolled in the Culinary Arts Program. Description: Explores the foundational knowledge and skills of cooking and baking. Covers basic skills of dicing, cutting, chopping, egg and breakfast cookery, quick breads, and cookies. Focuses on kitchen organizational practices, equipment and ingredient identification, interpretation of recipes, formulas, and production methods. Emphasizes proper safety and sanitation protocols. Cross-Listed: No