Culinary Fundamentals

Catalog description

The Culinary Fundamentals course offers an overview of rudimentary cooking skills and techniques as well as basic knife skills. Students will experience instructional demonstrations and gain experience building their skills (roast, sauté, sear, pan fry, boil, simmer, braise, blanche, grill, broil) with a variety of ingredients (proteins, starches and vegetables). Additional topics and instruction in this course include sauces, plate presentation and garnishes. Culinary vocabulary is introduced in this course and carried throughout the program.