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