This course introduces the student to the basic principles of cooking, baking and kitchen operations. Topics include protein, starch, vegetable/fruit identification, selection, storage and preparation; breakfast cookery, breads, sweet doughs and pastries; knife/organizational skills, and work coordination. Upon completion, students should be able to execute efficiently a variety of cooking/baking skills as they apply to different stations in the kitchen. This course introduces the student to the basic principles of cooking, baking, and kitchen operations. Weekly participation in Global Cuisine buffets, banquets, and a la carte production enhances student service skills.
Take one set: Set #1: CUL-110 and CUL-160; Set #2: CUL-110 and HRM-124
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