Foundations of Professional Cooking

This course is the introduction to the fundamental concepts and techniques used in the profession of culinary arts. Students will receive hands-on clinical experience through school based enterprises, giving the student the opportunity to develop technical skills required in future culinary and baking courses as well as the food service industry. Students will be introduced to professional standards of the industry, safety and sanitation procedures, knife skills, including handling and care, cooking processes and procedures, product identification, vocabulary and terminology, industry equipment, recipe costing, and quantity adjustments.


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