CULINARY SKILLS I

Catalog description

Introduction to the culinary world, through the classroom and a kitchen lab setting, students will learn basic knife skills, kitchen operations, product identification, recipe structure, and introduction to mother sauces. This Introduction to Culinary Arts course is designed to give students the fundamental food preparation terms, concepts, and methods in Culinary Arts where laboratory practice will parallel class work. Industry techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures. The course also provides an overview of the professionalism in the culinary industry and career opportunities leading into a career pathway to Culinary Arts.