(5-0) 5 Cr. Hrs.
Currently no sections of this class being offered.
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This course will provide aspiring chefs a broad orientation to the culinary industry so that they will better understand what is required to succeed. Emphasis for discussion will be on professionalism, safety and sanitation standards, equipment identification, identification of food products, knife handling skills and a basic understanding of stock making and basic cooking techniques. Students will be required to purchase an initial set of hand tools for skills development. Students must receive an overall GPA of 2.5 to pass the class, as well as pass the final practical with a minimum of 2.5.
(A requirement that must be completed before taking this course.)
Upon successful completion of the course, the student should be able to: