In Culinary Arts I, students are dually enrolled at College of the Desert and will receive college credit there after successful completion of this class.
In Culinary Arts I, students are dually enrolled at College of the Desert and will receive college credit there after successful completion of this class.
Fundamental concepts, skills and techniques involved in basic cookery are covered in this course.
Fundamental concepts, skills and techniques involved in basic cookery are covered in this course.
Special emphasis is given to the study of ingredients, cooking theories and preparation of stocks, broths, glazes, soups, thickening agents, grand sauces and emulsion sauces.
Special emphasis is given to the study of ingredients, cooking theories and preparation of stocks, broths, glazes, soups, thickening agents, grand sauces and emulsion sauces.
Lectures and demonstrations teach organizational skills in the kitchen, work coordination and knife skills.
Lectures and demonstrations teach organizational skills in the kitchen, work coordination and knife skills.
The basics of vegetable cookery, starch cookery and meat, fish, and poultry cookery will be covered, as well as basic cooking methods such as sauteing, roasting, poaching, braising and frying.
The basics of vegetable cookery, starch cookery and meat, fish, and poultry cookery will be covered, as well as basic cooking methods such as sauteing, roasting, poaching, braising and frying.
Students must successfully pass a practical cooking examination covering a variety of cooking methods
Students must successfully pass a practical cooking examination covering a variety of cooking methods