Introduction to Culinary Arts

Catalog description

This course is designed to introduce students to the food service industry and the culinary arts program at SWIC. Students will explore the importance of hospitality and culinary organizations such as the National Restaurant Association Educational Foundation and American Culinary Federation and what the organizations mean to their education/industry career. Class time will focus on uniform requirements, knife skills, equipment safety training, myculinarylab and material data safety sheets training. An understanding of program expectations will be outlined. This course must be completed with apassing grade before students can enroll in lab classes.