Nov 30, 2022  
2021-2022 Undergraduate Catalog 
    
2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]

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CSH 2300:Basic Culinary Skills

1 Class Hours 2 Laboratory Hours 3 Credit Hours
This class serves as an introduction to fundamental cooking skills, methods, theories and techniques. Skills include creating sauces, stocks, soups, knife skills, saute techniques, equipment care, safety and usage, meat fabrication, seafood and vegetable identification and preparation, storing and preservation. Topics also include personal hygiene, safety, basic first aid, station organization, and agricultural sustainability. Students must take and pass the ServSafe sanitation certification exam to pass the course.



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