802-108 Basic Culinary

Purposes of the course:

Students will be introduced to fundamental culinary knowledge, essential for working in the food industry; this includes food hygiene, storage and selection of ingredients, culinary terminology, cooking methods, and basic cooking techniques.

 

Objectives of course development/modifications:

  • Provide the students with knowledge of the current culinary fundamentals, basic nutrition, food selection, storage, and cooking methods.
  • Introduce the most common culinary terminology and the international standards of work safety, food hygiene, and sanitary preparation.
  • Develop and practice basic culinary skills.