CKNG 163 - Introduction to Culinary Fundamentals

Course Description
The commercial kitchen is a fast paced environment filled with burners, knives, equipment and dry and wet ingredients. This course introduces students to the kitchen environment and the skills and abilities required in the daily operation of the commercial kitchen, including: knife skills (using and maintaining knives, and cutting techniques), basic stocks and sauces, and basic cooking techniques (grilling, steaming, baking, broiling, pan frying, roasting and more).

0 Credits:

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Registration Statement
To view course dates and times choose the Non-Credit 2019-2020 term.