Culinary Fundamentals I

Catalog description

Students will explore the fundamental skills of food preparation, kitchen organization, and basic cooking techniques, emphasizing quality and professional standards used in a modern commercial kitchen. Laboratory work will include knife skills, stocks, broths, soups, sauces, and basic cooking techniques for vegetables, starches, meat, seafood, and poultry. Students are required to adhere to the Culinary Department's professional dress code. Formerly: Introduction to Culinary Skills & Principles.