Course description:
Version 1 and 2: This self-study course is assessed by a final examination and provides an overview of the field of culinary arts and is designed to provide a snapshot of the fundamentals of the culinary profession as well as background on the theories that apply to the use of ingredients and preparation of foods. Major topices include: knowledge and skills chefs need to operate and manage a food service operation, preparation of a variety of foods, and management areas such as food safety, sanitation, menu creation, recipe conversion, inventory and cost control.
Course structure:
Course Syllabus
Exam:
44 questions
40 multiple choice questions
4 open-ended questions
2 hours to complete
Sample questions: