Culinary Fundamentals 

Period 6:       Period 7: 

Course Description:

In this course, students will apply fundamental culinary techniques, such as knife handling skills and the recognition, selection and proper use of tools and equipment. An emphasis will be placed on mise en place, the management of time, ingredients and equipment. Students will apply standard recipe conversions using proper scaling and measurement techniques. A Web Exam will be given at the end of the semester. 

What you will need to bring to class each day: 

• Positive Attitude

• Sense of Humor

• RESPECT for all teachers and students 

• Maturity 

• No Excuses 

• Assignments 

• Pen/Pencil 

• RESPECT