Prep Cook Certificate of Completion
This certificate is a study of the basic core components in culinary arts and food production. Introduction to culinary terminology and ingredients will be presented. Areas of study include: tools, equipment, knife skills, food evaluation, basic cooking principles to include moist and dry heat methods, seasonings, flavorings and aromatics, fats, dairy products, stocks, thickeners, mother sauces and small sauces, meats, poultry, vegetables, and starches. Students achieve basic competency in theories, cooking techniques, and applications of working with food. Students are exposed to techniques of the professional kitchen.
|CART 330||Introduction to the Kitchen||0|
|CART 331||Meat & Potato Preparation||0|
|CART 332||Fish & Shellfish||0|
|CART 333||Grains, Legumes & Vegetables||0|