CULA104 Culinary Foundations
This course provides an overview of the culinary and food service industry including career options and requirements for success. Included in the course will be the history of the culinary field, common culinary terminology, measurements, time management, goal setting and a review of food safety and sanitation guidelines. Students will be exposed to the various types of front and back of the house operations. Through menu planning students will utilize current nutritional trends to meet dietary requests and requirements. Menus will be developed and analyzed to enhance understanding of the similarities and differences of each style of service. Students will be introduced to portfolio requirements. With the assistance of the Career Development department, students will write a cover letter and resume for an entry level position. Restricted to Culinary Arts students.
Lecture/Lab Ratio
4:0
Notes
Additional course fees apply