This course focuses on basic food service sanitation practices, discussion of selected topics On Cooking and Internet research of related culinary topics. Students will prepare for a nationally administered sanitation examination.
Introduction to Cooking Techniques
This course examines the basic aspects of fruit and vegetable preparation including salads, cold sauces, and dressing. The fundamental aspects of breakfast cookery are also introduced.
This course examines the advanced aspects of garde manger and includes hor d'oeuvres, sandwich presentation and the basics of ice carving.
Sauces, Soups & Stocks
This course introduces production methods for sauces and stock production. It includes basic stocks and soups, reduction and clarification of stocks and the five leading and small sauces. Also included are the three main categories of soups and their production and the basics of meat fabrications.
Elements of Entrée Production
This course examines the various aspects of a la carte and production cooking skills with a focus on the principal cooking methods.
Labels: culinary arts