HPRM 2012 - Intro to Culinary Arts

Credit Hours: (3)

Description: This course will provide the student with a cursory understanding of fundamental culinary theory and techniques by exposing the student to the basic principles of culinary arts. The primary goal of this class is to acquire the culinary skills needed for success in a career as a food service professional. Skills practiced will include basic kitchen safety and sanitation, knife skills, stock production, soups, sauces, breakfast cooking, and fresh pasta. The course also provides an overview of basic culinary units of measure, culinary history, and professionalism in the culinary industry.