BUS 155 - Culinary Theory
Course Description: The course will teach the theory of cooking through applied learning. Students will learn the theory behind the practical skills needed to perform safely, efficiently and effectively in a commercial kitchen. Topics include the safe use of kitchen equipment, sanitation standards and an exploration in cooking methods and techniques. The class will divide time between a commercial kitchen and a classroom.
Course Student Learning Outcomes:
- Use basic culinary terminology.
- Exhibit the basic principles of food preparation.
- Perform all activities using quality and standard control principles.
- Analyze the culinary theories behind the basic preparation techniques.
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