Fundamentals of Culinary Cooking
63 contact hours + 24 hour Career Readiness Class
Offered: Fall/Spring Semesters
The Fundamentals of Culinary Cooking is for individuals interested in preparing food, setting up allocated stations for menu, preparing, arranging and breaking down buffet and food displays while maintaining the uppermost hygienic standards. This individual will be introduced to scientific principles used in food preparation procedures and techniques. Students will learn to prepare small servings of salads, starch, eggs, meat, poultry and fish products using learned techniques.
Possible Job Titles: : Line Cook, Food Preparer, Cooks-institution and Cafeteria, Food Service Specialist
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