CRM R101 — Culinary Foundations
In this course students will have the opportunity to apply introductory level culinary techniques as a component of the Oxnard College culinary education. Classical knife cuts and French classical cuisine techniques are the basis for daily instruction. Proper use of commercial equipment and scaling of measurement, formulas, and recipe create a solid foundation for job training. Competencies include stocks, mother sauces, soups, vegetable, grains, and egg cookery as well as chicken, fish, and beef sub-primal butchery.