In this course, students will apply fundamental culinary techniques, such as knife handling skills and the recognition, selection and proper use of tools and equipment. An emphasis will be place on mise en place, the management of time, ingredients, and equipment. Students will apply standard recipe conversions using proper scaling and measurement techniques.

Course Length: One Semester

Prerequisites: Open to Freshman, Sophomores,

Juniors, and Seniors

Credit: .5 plus an additional .125 for completion

of a culminating project