This course introduces students to the Food Service Industry. Students will learn about common terms, kitchen essentials, techniques, basic mechanics and time management in the modern kitchen. Students will investigate kitchen ingredients such as herbs, spices, dairy products, grains, fruit, vegetables and fats as well as our role as culinarians and proper nutrition. Students will also practice reading and writing standardized recipes utilizing kitchen math as well as recipe scaling and costing. Students will apply previous knowledge of sanitary practices and compliance with laws and ordinances of the Department of Health. Students are required to follow CAI professional dress policies to participate in class. This course is subject to a course fee.
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