CULINARY ARTS BASIC CONCEPTS

Catalog description

Introduction to culinary fundamentals. Topics of study include history of gastronomy, including the evolution of sauces, general concepts of safety, hygiene and sanitation, kitchen organization and planning, equipment, tools and product identification, introduction to cooking methods, measuring units and recipe conversion. The course will use the Internet as a research tool and MS Words for paper and projects. Email will be used for communication purposes.