CULP101

This course is an introduction to the fundamental theory and practices of the professional kitchen. Students will explore the history of the professional kitchen, its organization, evolution, and current trends affecting the foodservice industry. An overview of safety, sanitation, nutrition, menus and recipes, kitchen staples and equipment identification and use will be presented. Further topics of exploration and practice will include a comprehensive study of knife skills, building flavor, savory cooking methods, basic Garde Manger/cold food pantry skills, egg cookery, vegetable, starch, stocks, soups and sauces. Essential kitchen culture, organization, and efficiency practices will be discussed.

Fall Only

All Years