Description
This course is an introduction to the professional kitchen. Students will explore the history of the professional kitchen and its organization. An overview of food safety and sanitation, nutrition, menu and recipes, kitchen staples and equipment identification, and kitchen equipment use will be presented. Skills development will include knife skills, basic cooking methods and techniques, and calculation of recipe conversions, total recipe cost, and cost per portion.
Credit Hours
2
Offering Cycle
Fall Only
Yearly Cycle
All Years
Instructional Method
50d1e892-b440-4ab0-b6fd-dd9d98aeae39
Contact Hours
2