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Culinary Fundamentals

Course Code:
RES 251
Course Group(s):
Degree Applicable
Course Description:

This course is developed to provide pastry students with the necessary culinary skills to be able to perform and develop simple and innovative savory recipes such as soups, salads, sandwiches and entrée tarts in order to be versatile in any commercial kitchen.  Students will be introduced to culinary professional standards which includes knife skills, food handling and care, cooking processes and procedures, product identification, culinary vocabulary and terminology, and use of industry equipment. The course will utilize chef demonstrations, group participation, peer evaluations and critiques of properly prepared foods.

Credit:
2
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