In this course, students are introduced to basic professional kitchen concepts, culinary terminology, fundamental techniques, and methods involved in the food service industry. Topics such as basic vegetable and meat fabrication, product identification, culinary history, and science and theory of the cookery process will be explored. Students will develop time management, organizational, and problem-solving skills related to professional kitchen standards. The title of this course was previously Fundamental Culinary Principles.
Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2 or concurrent enrollment in MTH 067 or higher; CUL 110 minimum grade "C", may enroll concurrently
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