Culinary Foundations I

Catalog description

Students are introduced to the fundamental knife skills and techniques, understanding commercial kitchen equipment and matching the material used for the technique or food being prepared. They will learn dry, moist and mixed heat cooking techniques while using basic ingredients like dairy, eggs and dry goods. They will develop the capacity to identify and fabricate meat and poultry products, the preparation of stocks, sauces and soups. Students are introduced to the modern and traditional preparation of Garde-Manger and finally the concept of portion, presentation and completing a plate.