HCM186 — Culinary Foundations I
3.0 Credit(s) Lecture 3 Lab 0 Culinary Foundations I introduces students to basic cooking principles. Topics include an overview of kitchen equipment, safety, sanitation, and basic preparation methods of soups, salads, sandwiches, breakfast items, vegetables, and starches. Note(s): Students are prepared and tested for the ServSafe Food Safety Manger Certificate in this course. Students must pass the certification exam to continue with program courses.