CA 120. Professional Culinary Skills 1

This course will enable the student to learn the core components of the history and tradition of the professional kitchen. The student will learn the classical and modern kitchen brigade systems. The student will develop basic skills in sanitation practices; heat transfer methods; and knife identification, maintenance, and handling. The student will train in basic individual cooking techniques, classic knife skills, stocks, sauces, soups, vegetables, butchering, filleting, meat and seafood identifications, and entrée plating. The student will become knowledgeable of individual kitchen equipment and different metals used for different tools.

Prerequisite(s): Prerequisite HM 101 with a C or better or concurrent enrollment in HM 101.

Corequisite(s): Concurrent enrollment in HM 101.

Credits: 3