CHEF1000 — Fundamentals of Culinary Arts
CHEF 1000 - Fundamentals of Culinary Arts CHEF 1000 - Fundamentals of Culinary Arts Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work. Class - 3, Lab - 0 (F, Sp)