BAKE125 Introduction to Culinary Arts
This course presents the basic principles of food preparation for the foodservice industry through lecture and hands on production. This class is a foundation course and topics covered include mise en place, knife skills, knife cuts and cooking techniques. In addition, students will practice reading and writing recipe cards, food and kitchen safety and sanitation. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a program kit and professional chef’s uniform according to departmental policy.
Prerequisite
None
Lecture/Lab Ratio
1:4:0