CHEF 1124 Foundations of Cooking
This Course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, methods of food preparations, classical knife cuts, kitchen aromatics, regional cuisine history, and introduction to safe food preparations, recipe utilization, and nutrition. Laboratory demonstrations student experimentation and parallels class work. Course Capstone is based on The American Culinary Federations Certification: Certified Culinarian written and practical exams.
Prerequisite
None
Corequisite
CUUL 1000 - Fundamentals of Culinary Arts ( 201003L ) CUUL 1110 - Culinary Safety and Sanitation ( 201216L ) CUUL 1122 - Foundations of Cooking Principles ( 201612L )