Cooking Fundamentals I

Catalog description

Prerequisite: Reading:Grade of C or better in RDG 091 or LTC 099, or satisfaction of other placement criteria. Math: Grade of C or better in MTH 090, or satisfaction of other placement criteria. ^ Introduction to the basic foundation skills necessary in commercial cooking. Including but not limited to the following areas: knife skills, flavorings, herbs and spices, mise en place, egg cookery, dairy, foundational cooking methods, measurements, equipment identification and use.(1.2) Proficiency Credit Available (2 EILST) Pass/No Credit Not Available