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