Introduction to Culinary Arts

Catalog description

This course is a foundational food lab that focuses on various cooking methods/styles and procedures as they apply to the main food categories. The key topics are sanitation, use of tools and equipment, recipe dissemination, mise en place, and cooking methods. Students will be exposed to meat, fish, poultry, stocks, sauces, vegetable and starch cookery at an introductory level. CULMGT – Culinary Management (Department 317)