Aug 09, 2020  
2019-2020 Catalog 
    
2019-2020 Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

FS 1205 - Cook Like a Chef: Principles of Professional Cooking


This course provides a foundation of professional standards, principles and techniques for commercial food service production. Emphasis is placed on foundational kitchen skills (sauté, braise, steam, fry, roast, bake, etc.), explored in weekly sessions (sauces, soups, eggs, fish & shellfish, meats, vegetarian, basic baking), as well as kitchen terminology, food selection, hygiene and food/menu costing.

2 hours Lecture and 3 hours Laboratory
3 credits



Add to Portfolio (opens a new window)