Sep 29, 2022
CLR 117 - Fundamentals of Culinary Skills
2 Lecture Hours 2 Lab Hours
Co-requisites: CLR 110 or previously taken
In this course students will learn through lecture, demonstration and lab work the fundamental concepts, skills and techniques of basic cooking procedures. Basic knife skills and the preparation of stocks, thickening agents and sauces are emphasized. The fundamentals of vegetable and starch cooking techniques are introduced. Program knife kit and uniform are required for this course.
Upon successful completion of the course, the student will:
- Explain the principles of kitchen safety and sanitation.
- Identify basic kitchen utensils and equipment associated with the culinary profession.
- Produce classical knife cuts to industry standards.
- Demonstrate the method of preparation for all major stocks and sauces.
- Explain the basic cooking styles of soups.
- Describe the basic cooking styles of eggs for breakfast cookery.
- Prepare vegetables and starches using basic cooking methods.
- Evaluate foods in terms of flavor, aroma, appearance, texture and presentation.
- Kitchen equipment and tools
- Stocks, soups and sauces
- Knife skills
- Egg cookery
Textbook, program knife kit and uniform.
Approved By: Bullock, Quintin Date Approved: 02/28/2017
Course and Section Search
Add to Portfolio (opens a new window)