Culinary Arts-I (801101R / 801102R)
This serves as a foundational course in the fields of Culinary Arts and Hospitality Management for the development of competencies leading to entry-level hospitality industry employment. You will examine the topics of food safety, sanitation, security procedures, professional knife skills, basic nutrition, and menu planning. You will apply skills through project-based learning in the areas of basic food preparation and use of industry equipment, procedures, terminology, and training. Throughout this course, technical, employability, and academic skills are integrated. You will be evaluated on your proficiency by school and industry professionals.
- Course level Regular
- Credits 2
- Semesters 2