Basic Culinary Knowledge

At the end of this course, students should be able to apply the knowledge of current culinary fundamentals and how to put this information into common practices in a professional kitchen. Students learn about professional terminology, cooking methods, stocks, soups, basic hot and cold sauces, vegetables, and salads. Students also become competent in the theory of sandwich types and hors d ouevres, potatoes, rice, grains, legumes, pasta, brunch menu styling and egg cookery.