Introduction to Culinary Skills 1

Introduction to Culinary Skills is a one semester course for freshmen, sophomores, juniors, and seniors who are interested in becoming self-sufficient in the kitchen. This course is designed to be a traditional cooking course, where students will learn fundamental culinary skills, this includes measuring, safety and sanitation, grains, fruits, vegetables, and meats. Students will be taught in a traditional manner, via lectures and notes, projects, cooking in groups of 4-5, and tests. This style of course is teacher-centered, with the teacher giving lectures, assignments, and projects. During class, the students time will be structured, with every student doing the same thing and moving at the same pace throughout the semester.



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