Culinary Principles

Catalog description

This course gives students a working knowledge of the fundamentals of culinary techniques and the scientific principles behind it in a commercial savory kitchen. Students will learn the appropriate cooking methods that may be applied to meats, fish, poultry, starches, and vegetables. The basic cooking methods are introduced and practiced in the laboratory. Students will also learn the proper techniques used in the preparation of stocks, soups, and sauces. Major hospitality and institutional food service applications will be covered. Pre/co-requisite(s): FSA 100; co-requisite(s): FSA 103CL, FSA 103B, and FSA 103BL. Approved uniform required.