Introduction to Professional Culinary Practices

Catalog description

This course introduces the foundational principles and practices of professional culinary arts, with emphasis on industry standard safety, sanitation, and essential kitchen competencies. Students prepare for and complete the ServSafe Manager certification while learning the foundational skills to become an active team member in a commercial kitchen. Basic foundational math skills will be revisited, and math concepts within the kitchen will be explored and emphasized. Through a combination of lecture, demonstration, and hands-on practice, students will start to learn fundamental cooking methods/techniques and best practices for efficient and safe kitchen operations. Upon successful completion, students will demonstrate the knowledge and technical abilities required for entry level work in a professional kitchen and for further study in advanced culinary coursework. Prerequisites: ServSafe Food Handler (minimum) or equivalent