Learn in a laboratory based course introducing the basic principles of culinary arts.

These principles include sanitation and safety relative to the hospitality industry while incorporating various lab skills and techniques which include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics.

Fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat, as well as an emphasis placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics are taught to students. Upon completion, students should be able to exhibit the basic cooking skills and core concepts used in the foodservice industry.