Oct 23, 2018  
2017-2018 Catalog 
    
2017-2018 Catalog
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CA 1000 - Introduction to Culinary Arts–Starch, Vegetable and Egg Cookery

6 Credit Hours

This course introduces students to basic culinary terminology, equipment identification, knife skills and food and meal preparation through lectures and hands-on practice. Emphasis is given to safety, fundamental techniques and presentation. Students complete a comprehensive program of breakfast and mid-day meal preparation. They become acquainted with identifying common quality fruits, vegetables and herbs, learning industry standards for vegetable cuts and size as well as vegetable cooking techniques. The course includes preparation of breakfast products and numerous egg dishes, as well as salad and sandwich preparation. Students are introduced to a variety of salad greens, basic dressings and a variety of hot and cold sandwiches. Emphasis is also placed on retention of basic sandwich ingredients, taste and preparation of luncheon service and plate presentation. This includes cooking techniques for pasta, rice and potatoes. Prerequisite(s): None. Corequisite(s): FS 1010 .



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