Basic Contemporary Culinary Skills and Techniques

Course Code: CULN 135

Academic Year: 2017-2018

"A great chef is a mixture of artistry and craft. You have to learn the craft before you can get to the artistry." - Wolfgang Puck. The "craft" of the culinary industry is the building blocks of professional cooking including proper techniques, methods and flavour building. Students acquire and display the necessary skills, techniques, organization, methods of cooking applications and flavour building to attain a solid base and begin their professional journey. Topic areas of cuisine are stocks, soups, sauces, vegetables, potatoes, grains, handmade pasta and meat products. Students gain experience in food preparation knowledge demonstrate their knowledge through a final practical cooking exam.