Culinary Arts Foundations

Catalog description

Students are introduced to a professional kitchen environment through a series of lectures about the restaurant industry and basic culinary topics. This course also provides students with hands on learning experiences in a production kitchen to establish the foundation of their culinary education. Students will practice basic cooking techniques by understanding common culinary tools and equipment, knife skills, mise en place, and food safety procedures. This course requires the purchase of a uniform and toolkit to be utilized throughout the remainder of the culinary program. A co requisite of FSM 220 is required.