This course will introduce new culinarians to Academy policies and procedures. Foodservice Industry standards and expectations will be reviewed. Students will become familiar with a variety of different and unique career opportunities and professional organizations. Culinary terminology, cooking methods and fundamental flavor concepts will be explored. Basic tools and equipment, along with knife care, knife sharpening and major knife cutting skills will be introduced. Students will apply basic culinary math concepts to product produced during kitchen lab.
Prerequisites
HOSP132 (may be taken concurrently) or proof of ServSafe certification, and ENGL080 with a grade of C or better or placement into ENGL101.