This course introduces the fundamental concepts, skills, and techniques in basic cookery and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the food service industry. Weekly participation in Global Cuisine buffets, banquets, and a la carte production enhances students’ culinary and service skills.
- Prerequisite: DMA-030 and DRE-098 or ENG-110
- Corequisite: CUL 110, CUL 110A
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