CULS 104 - Fundamentals of Cooking

Credits 1
Four days of intensive training, demonstrations, and hands-on kitchen practice of the fundamentals of cooking. This course will assist a culinarian in preparing for the American Culinary Federation certification test for Certified Culinarian exam or build on existing skills. Deboning chicken, Fileting a fish, various cooking methodologies (poaching, roasting, braising, etc.) knife skills on various vegetable cuts will all be reviewed, demonstrated and completed in this fast-paced course. Important sanitation techniques will be stressed throughout the course. Please bring your own apron and knives to class. Supply cost is included in the tuition fee.