Mar 28, 2024  
2023-2024 Undergraduate Catalog 
    
2023-2024 Undergraduate Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

CSH 2300:Basic Culinary Skills

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.



Add to Portfolio (opens a new window)