Food Principles & Basic Preparation

Catalog description

Preparation of culinary cuisine with a wide variety of plate production techniques including soups, sauces, vegetables, fruits, grains, salads, meats, game, poultry, fish and seafood. Apply food pairing, plating, and garnishing techniques to culinary cuisine. Skill training based on American Culinary Federation competencies. Includes recipe conversion, product evaluation and maintenance of a safe, sanitary kitchen. One classroom, six lab hours per week.