CART 245 - Cooking Fundamentals I Lecture (1)

This course builds on the CART 100 - Introduction to Culinary Food Service (2) by engaging the student in practical application of learned terminology and theories. Students will learn meat, produce and ingredient identification essential to the industry. In addition we will introduce Knife Handling; Principles of Cooking; Basic Cooking Skills; Mise en Place; Plating; Reinforce Food Safe Practices; Industry Terminology; Weights & Measures; Equipment Identification, Care and Use; Food Costing and standard Inventory Control and Receiving Practices.

Prerequisite(s): Required major in Culinary Arts, Food Service Retail Management, Baking and Pastry, or Entrepreneurship is required.