Fundamental Culinary Skills

Introduction to the culinary profession. Includes professionalism, responsibilities, nutrition concepts, optimal sanitation policies and procedures, food service vocabulary, menu elements, principles of cooking, and tools and equipment.

CIP code: 12.0500

Program Learning Outcomes

Upon successful completion of the program, the learner will be able to:

1. Demonstrate knowledge of a variety of cooking techniques, including food storage,  preparation and serving of food products, basic nutrition; sanitation and food safety in institutional food establishments . 

2. Perform production and service used in institutional food establishments and related food industry occupations.

3. Demonstrate knowledge of the use and care of commercial equipment. 

4. Define role, scope of practice: food safety, applicable regulations, principles of food service managers, industry professionalism and communication.