Food Theory and Meat Fabrication covers the fundamental theories in food production principles and techniques associated with the cookery of stocks, soups, sauces, meats, fish, vegetables, and starches. The course emphasizes organization, food science, cookery methods, and meat fabrication.
Culinary Foundations provides students with the essential knowledge of kitchen equipment, knife skills, and basic principles of food preparation. Students prepare various meats, vegetables, and starches, which will form the basis for all future culinary and baking production lab courses. Students must demonstrate proficiency in each of the twofocus areas to successfully complete this course.
Food Preparation Techniques provides students with the essential knowledge of Garde manger and advanced principles of food preparation. Students also demonstrate Breakfast cooking techniques, as well as the artistic presentation of hot and cold foods. Students must demonstrate proficiency in each of the two focus areas to successfully complete this course.