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to provide the student with a progressive knowledge of culinary skills and cooking principles including knife skills, food selection, and food preparation. Students will learn concepts and application in the following culinary areas, stocks, soups, lead sauces, egg cookery, breakfast foods, vegetables, starches and grains and also identification, selection and utilization of meats, poultry and seafood. The following areas will be presented in this course and emphasized in an ongoing basis throughout the entire two-year course of study: standards of professionalism, sanitation, nutrition and work place organization (mise-en- place).
HRIM 110 and CULN 125
