CLN102 Applied Culinary Techniques I
Students will learn and practice the basics of safely handling, storing and preparing food. Starting with knife skills, equipment identification, and kitchen safety, students will move on to learning about the preparation of stocks, sauces and soups. They will then study and apply their knowledge to the identification and preparation of various foods, including vegetables, starches, animal and seafood proteins, with a focus on proper planning, recipe basics and appropriate cooking methods. Students will be required to purchase uniforms and supplies.
Corequisite
CLN101 Introduction to Culinary Arts Minimum Grade of C-