Foundations of Prof Cooking I

Catalog description

This course is designed to give students an introduction into the workings of a commercial kitchen. Students will learn the proper and safe ways to operate, handle, use and maintain kitchen equipment and machinery through demonstration and practical experience. Additionally, students will learn professional cooking methods, food preparation techniques, kitchen station management, inventory management, and sanitation management practices widely used throughout many facets of the foodservice industry including the use of produce, grains, dairy products, and staple groceries in preparation of soups, sauces, and side dishes.