Introduction to Food

Course Code

CUA 125

Credits

4

Provides students with the fundamental principles and practices of a commercial kitchen including safety and sanitation applications use and care of equipment tools utensils and knives recipe use and conversion organization of work and basic cooking methods. Focuses on the fundamental principles and production of stocks soups sauces gravies and thickening agents. Principles of cold food and non-alcoholic beverage preparation and production in a commercial kitchen. Basic cold food decorative work such as fruit and vegetable garnishes and carvings terrines and hors d?oeuvres. Emphasizes the affects of seasonings and cooking methods of vegetable products and basic hot food preparation. Students prepare breakfast orders similar to those ordered in restaurants with egg cookery and dairy products emphasized.

Related Programs

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Emily's Cafe is a product of our Culinary Arts Program. Our entrees are ordered, created, prepared, and served by our Culinary Arts students.

Planning an event? Let Emily's Catering help. Check out our catering menu.

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Relax. Correct. Nourish. Beautify. Rejuvenate.

Emily's Spa offers relaxing facials, waxing, and make-up application at lower prices while our students practice and hone their skills in the field of skin care. All work performed by... more »

In their own words...

I started the Phlebotomy Program here 15 years ago. Phlebotomy is a great field that can open many doors; new opportunities can arise depending on how far a student wants to extend themselves.

Marie Hooker
Current Faculty