Culinary Arts Fundamentals I

Catalog description

Introduction to the basics of culinary arts, including ingredients recognition, cooking methods and techniques, knife usage, preparation of basic stocks, mother sauces, starches and vegetables. Students will participate in laboratory work designed to create an understanding of the professional role of the culinarian. Preparation and production of food products integral to service to guests is incorporated in the course. Restricted to: CHEF, HOST majors. Restricted to Community Colleges Campuses only. May be repeated up to 4 credits.