CES 1010 - Culinary Fundamentals

Clock Hours: 80

Delivery Mode
on-ground

Industry Certifications OSHA-10

Course Description:
This course will provide the student with a cursory understanding of fundamental culinary theory and techniques, buy exposing the student to the basic principles of culinary arts. The primary goal of this class is to acquire the culinary skills needed for success in a career as a food service professional. Skills practiced will include basic kitchen safety and sanitation, knife skills, stock production, soups, sauces, breakfast cooking, and fresh pasta. The course also provides an overview of basic culinary units of measure, culinary history, and professionalism in the culinary industry.

Student Learning Outcomes:

The student will understand and practice fundamental kitchen safety and sanitation procedures.
The student will become proficient in basic knife handling and techniques.
The student will understand and use basic culinary measurements.
The student will gain an overview of culinary history and developing professional behavior in the culinary industry.