An introduction to the principles, skills and techniques necessary for basic food preparation. Areas of culinary study will include the understanding and performing of a wide variety of cooking techniques. Broiling, Roasting, Sautéing, Grilling, Braising, Steaming and Stir Frying will be studied and learned to prepare basic and advanced menu items. The proper use of commercial kitchen equipment and recipes, basic sanitation and safety techniques in the kitchen will be practiced. Culinary terminology and product identification will be a focus.
4 Credits ( 1 lecture hour, 6 lab hours) fall semester