Description
This course is an introduction to the application and development of fundamental cooking theories and techniques. Topics of study include: tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing and multitasking, basic cooking methods, kitchen and station organization, palate development, culinary terminology and food costing, Techniques include stewing, steaming, frying, sautÃing, braising, roasting, broiling, and grilling. Co-requisites: CUL101 and CUL111.