This course provides an overview of the culinary arts industry and the basic knowledge and skills required for entry-level positions in the culinary arts profession. Topics will include: culinary terminology, industry history, food safety and sanitation, tools, equipment, knife skills, and food service operations. Students will also learn the preparation of stocks, sauces and soups, bakeshop products, breakfast cookery, and American regional cuisine. (FT)
SUBJ:
FDNT
CRSE:
681
Course Outline:
