CMGT-100 Culinary Basics

This course introduces the student to the field of culinary arts. Students will learn basic fundamentals and techniques associated with becoming a professional chef. Topics covered include knife skills, cooking techniques, product identification, and an overview of the history and careers within the culinary arts profession.

Credits

1

Corequisite

HMGT-111

Hours Weekly

1 hour weekly

Course Objectives

1. 1. Describe the progression and history of the culinary arts profession.
2. 2. List the characteristics of a successful chef.
3. 3. Develop basic knife skills, including the comprehension of basic knife cuts.
4. 4. Identify food products and equipment commonly used in a commercial kitchen.
5. 5. Explain the professional code of a chef.
6. 6. Utilize basic culinary terminology.
7. 7. Exhibit menu management skills.
8. 8. Utilize basic culinary measurements and recipe conversions.

Course Objectives

1. 1. Describe the progression and history of the culinary arts profession.
2. 2. List the characteristics of a successful chef.
3. 3. Develop basic knife skills, including the comprehension of basic knife cuts.
4. 4. Identify food products and equipment commonly used in a commercial kitchen.
5. 5. Explain the professional code of a chef.
6. 6. Utilize basic culinary terminology.
7. 7. Exhibit menu management skills.
8. 8. Utilize basic culinary measurements and recipe conversions.