CLN105 Cooking Techniques 1
In this introductory course students will move though the basic foundations of culinary arts. Beginning with the National Restaurant Association’s ServSafe course, which leads to a certificate in food safety. Students will learn various cooking techniques, recipe writing, culinary measurements and the principles of proper knife cutting. The class then advances to prepare classical and contemporary stocks, soups and sauces. Fabrication of meat, poultry and fish is introduced.