course descriptions
This program is designed to prepare individuals for the occupation in the field of Culinary Arts. Participants will be introduced to basic culinary concepts. Participants will learn about food fundamentals, knife skills, sources, food presentation, bread, dining room procedures and guest relations.

Objectives
To promote the growth in the culinary profession with special attention to the tenets of modern culinary development— nutrition, presentation concept and creativity.

Course Coverage

• Food Preparation Methods
• Identify and explain the uses of knives and small utensils used in the kitchen
• Describe the function and operation of kitchen equipment
• Identify and handling of meat and vegetable processing machines
• Identify and use of heating equipment
• Carry out Pre-preparation duties
• Determine measurements and portion of ingredient
• Hot and cold holding of prepared food: conditions, temperatures and time
• Cooking Methods
• Boiling methods
• Preparation of cold dishes
• Basic Pastry Techniques