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    • CAI-117 : Production Kitchen Skills I

      Academic Level:
      Undergraduate
      Department:
      Culinary Arts
      Subject:
      Culinary Arts
      Prerequisites:
      None
      Corequisites:
      None
      Credits:
      2
      This course is intended to provide a strong foundation in the basic fundamentals of commercial food preparation and practices. Proper knife skills and the use and care of tools and equipment is demonstrated and practiced in the laboratory. Emphasis is placed with students using hands-on experience in food production utilizing designed introductory menus. The hands-on experience is supported with demonstrations and lecture in the laboratory. Students will learn the appropriate cooking methods that may be applied to meats, fish, poultry, starches, and vegetables. The basic cooking methods are introduced and practiced in the laboratory. Students will also learn the proper techniques used in the preparation of stocks, soups, and sauces.