CHEF 1000 - Fundamentals of Culinary Arts

Prerequisite: Provisional Admission; Students must be 16 years old
Corequisite: Diploma MATH 1012 or degree level math
Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and esprit de corps. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work. Contact hours: Class - 3, Lab - 0 Credit hours: 3 (F, Sp)