CULI-1023Culinary Principles
Ready to be a chef? This foundational course provides students with a first look at a commercial kitchen with an introduction to proper knife skills. Students will learn fundamental organization skills essential for the profession, how to care for hand tools, and operate kitchen equipment. They will also learn how to read a recipe, and convert yields, weights, and measurements. Students will set their stations, learn important mise en place techniques, and examine food history. Their culinary journey starts by earning multiple industry-recognized certifications, setting a solid foundation for their career.
