HOSP 1031 — HOSP-1031 Fundamentals of Culinary Arts
Introduction to food preparation techniques, culinary theory, and equipment used in commercial food service. Basic concepts of kitchen organization and operation, heat transfer, basic terminology, use of standardized recipes, weights and measures, product evaluation, recipe conversion, food composition and introduction to commercial equipment and work methods. American Culinary Federation competency skills included. Field trips may be required.
Part of
- Culinarian/Cook, Short-Term Certificate
- Dietary Management, Certificate of Proficiency
- Food and Beverage Operations, Certificate of Proficiency
- Hospitality Management (Culinary Art), Associate of Applied Business
- Hospitality Management (Hotel, Destination & Event Management), Associate of Applied Business
- Hospitality Management (Restaurant/Food Service Management), Associate of Applied Business
- Personal Chef, Certificate of Proficiency
- Professional Baking, Certificate of Proficiency
- Professional Culinarian/Cook, Certificate of Proficiency
- Restaurant Entrepreneurship, Certificate of Proficiency