CULINARY ESSENTIALS I
This course is designed to introduce students to a variety of culinary skills and food preparation. Through instruction and culinary lab practice, this class will provide an opportunity for students to learn food preparation and demonstrate food lab safety.. Some topics include introductory culinary skills and preparation of items such as quick breads, yeast breads, thickening agents and eggs; as well as meal and menu planning, nutrition, and food borne illnesses. Students will be able to:
- Develop and learn the correct procedures’ and techniques in the food labs.
- Analyze nutritional guidelines to help improve the decision making in the student’s overall diet.
- Demonstrate safety standards of personal and food lab cleanliness.
CULINARY ESSENTIALS II
This intermediate culinary course is designed for students interested in exploring culinary careers, and to advance them to the next level of food preparation. The students will have the opportunity to prepare menu items that involve more detailed procedures, and practice techniques used in the culinary field. Students will be able to:
- Classify pasta and create fresh pasta dishes.
- Prepare and evaluate nutritional value of various types of meats.
- Select herbs and spices to enhance flavors of foods.
- Apply techniques used in cake and cookie decorating.
- Develop skills in preparing advanced yeast breads and pastries.
- Identify the origins and prepare foods from different regions and cultures.
- Emphasize presentation throughout the course.
Students will be required to pay a $30.00 lab fee for each level (1 & 2).