Advanced principles of food preparation for fine dining kitchens through a combination of extensive hands-on practice, lecture, and demonstrations. Focus on line-cooking in various stations with preparation of seasonal menus while taking into account sanitation, sustainability, and restaurant cooking techniques.
Advanced principles of food preparation and service. Emphasis is on modern styles of cuisine, as informed by classical French cooking techniques. Students will practice cooking in a bulk production lab environment (Industrial kitchen), producing a variety of foods from around the world, employing all standard cooking techniques, to make entrees, starches, vegetables, and sauces.
Fundamentals of commercial food preparation for the hospitality industry. Skills for handling professional kitchen tools and equipment through practical application. Preparation of various hot and cold savory dishes and various baked goods. Practice of food sanitation, safety techniques, organizational skills, and kitchen mathematics and terminology. This course is the laboratory component for CAHS 10N.
Fundamentals of commercial food preparation for the hospitality industry. Concepts for handling professional kitchen tools and equipment, food sanitation, safety, kitchen mathematics and terminology. Theory of the preparation of various hot and cold savory dishes and various baked goods. This course is the lecture component for CAHS 10NL.
Introduction to kitchen basics, including equipment use, safety, and sanitation. In addition, this course focuses on culinary fundamentals such as knife skills, classic cooking methods and preparation, vocabulary, and basic kitchen math.