Culinary Arts 1 8800510
- This freshman-level course is an introduction to the Culinary Arts and covers the history, tools, equipment, processes, techniques, as well as all the background information necessary to be successful in further Culinary Arts study. Personal Safety in the workplace and safe food production in the kitchen are emphasized. Students will master basic recipe preparation, using various measurement tools, knife skills, some equipment use, and professional standards while learning to cook a limited variety of soups, stocks, classic French sauces, yeast and quick breads.
- Students must pass the National Registry of Food Safety Professionals Certification exam to successfully complete this course.