CULI-1035Culinary Foundations
A well-made stock is the superhero of the kitchen! This introductory course provides the building blocks of hot food preparation. Students begin by preparing, handling, and storing stocks. They move on to create soups including broth, thickened, and specialty. From there, they meet the mother sauces and learn classical techniques to carry them throughout their culinary career. Learn the difference between a rutabaga and a turnip! Students will discover how to identify, differentiate, and prepare vegetables, starches, grains and legumes. Students will ignite their creativity and design their first hot dishes.
