Introduction to Culinary Skills

Catalog description

This course is designed to introduce students to the basic technical skills and professionalism required to succeed in a career in the professional kitchen. Students will learn the relationship between practical cooking applications and theoretical information. Students will explore career options, personal traits, tools/equipment, recipe use, menu making, as well as the “mise en place” preparation principles for effective time management. Students will investigate trade publications and professional organizations appropriate for continuing education. Students will become familiar with the structure and basic functions of hospitality and foodservice establishments. Pre-requisite(s): None Concurrency: CULN 1112 , CULN 1103 , CULN 1203 , CULN 1223 Co-requisite(s): None