Culinary Theory I

This course provides an exposure to the fundamental theories and concepts related to food and baking preparation. Students learn about the organization of a professional kitchen, kitchen positions, culinary terminology, professional cooking equipment and the classification, origin and quality of basic ingredients. Emphasis is placed on the "Field to Fork" concept in reference to procurement, availability and selection of ingredients. Students will also learn about sourcing globally produced ingredients, weights and measures, production requirements and cooking & baking methods.

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