Culinary Arts Level 1
C0-311
This course will provide students with the basic skills required for entry level work in a commercial kitchen or restaurant. These skills include working in a safe and sanitary manner, working as part of a team, developing proper knife skills, multi-tasking, proper time management techniques, menu creation and plating techniques.
Course Description
This course will provide students with the basic skills required for entry-level work in a commercial kitchen or restaurant. These skills include working in a safe and sanitary manner, working as part of a team, developing proper knife skills, multi-tasking, proper time management techniques, menu creation, and plating techniques.
Prerequisites
Basic English & Basic Math
Course Topics
- Food Safety and Sanitation
- Stocks, Soups & Roux
- Salads, Salad Dressings & Appetizers
- Shallow & Deep Fat Frying
- Grilling
- Mid-Term Evaluation
- Jamaican Cuisine
- Italian Cuisine
- Asian Cuisine
- Desserts
- Bread Making
- Final Presentation
Program
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