Professional Food Preparation I

Catalog description

Introduction to the kitchen and cooking. Lectures focus on safety, sanitation, kitchen equipment operations, basic cooking, and basic food science. Lab work includes knife skills, lunch and dinner preparation, stocks and sauces, and teamwork in akitchen environment. Uniform with chef’stoque, knife(s), and thermometer are requirements for this course. NOTE: Students who have not completed CUL 116 but possess avalid ServSafe® Food Protection Manager Certification or Illinois Food Handler Certification should contact the program coordinator for CUL 116 credit.