May 26, 2019  
PUBLISHED 2018-2019 Credit Catalog 
    
PUBLISHED 2018-2019 Credit Catalog

BAKE 227 - Introduction to Cooking


Course Description
This practical course introduces the student to the daily operation of a production kitchen and the skills required across culinary disciplines. Cooking methods, knife skills, stock production, sauces, equipment familiarization, terminology and product identification are among the topics covered in the course.

3 credits

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