Students will perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as learning safety knowledge, sanitation and food storage, human and customer relations.  Students will work in a supervised environment and perform basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They will follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. Students will develop a solid foundation of culinary skills.

Restrictions: Must be in the Professional Cook 1 Direct Entry Program (PCOD1)

Lecture Hours: 45

Shop Hours: 135