Fall 2021, 8.30-10.15.21
Monday, Tuesday, Wednesday 11:45am-1:40pm (Lab on Tuesday and Wednesday from 8:00am-11:35am)
This course introduces the fundamental concepts, skills and techniques in basic cookery and baking. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling and identification, flavorings/seasonings, basic cooking and baking skills. Upon completion, students will be able to explain/exhibit the basic cooking skills needed to advance to Culinary Skills II.