Description: This course provides basic terminology and methods of food production and an understanding of the physical, chemical, and biological characteristics of food. The variety of basic and specially prepared foods served in hotels, restaurants and other types of food service establishments are introduced, and hierarchy of culinary positions and personal management is also presented. Food grades and standards of quality for finished products are presented. This is a beginning course for students with an interest in culinary arts/culinary management.
This course can help you earn the following degree(s) or certificate(s):