Basic Contemporary Culinary Skills and Techniques

Course Code: CULN 135

Academic Year: 2018-2019

The craft of the culinary industry is the building blocks of professional cooking including proper techniques, methods and flavour building. You will acquire and display the necessary skills, techniques, organization, methods of cooking applications and flavour building to attain a solid base and begin your professional journey. Topic areas include stocks, soups, sauces, vegetables, potatoes, grains, handmade pasta and meat products. Students gain experience in food preparation knowledge which will be demonstrated through a final practical cooking exam.