CU-120

Basic Culinary Skills

This course introduces students to professionalism in the food service industry. The importance of personal hygiene for food service workers will be stressed with emphasis on food safety and sanitation. Health and safety protocols and procedures will be investigated and Red Cross certification will be obtained. Students will develop skills in working with various kitchen tools and large and small kitchen equipment. This course also introduces students to basic food preparation. Students will prepare stocks, soups, basic sauces, potato dishes, grains, legumes, pasta and vegetable dishes.

Credit Hours

70

Min. Grade

0%