Culinary Basics: Foundations of Professional Cooking
Culinary Basics: Foundations of Professional Cooking
Career Academies and Programs of Study: Consumer Services, Hospitality, and Tourism
This course is the introduction to the fundamental concepts and techniques in the profession of culinary arts. It provides hands-on clinical experience through school-based enterprises, giving the students the opportunity to develop the technical skills required in future culinary and baking courses as well as the food service industry. Students will be introduced to professional standards of the industry, safety and sanitation procedures, knife skills, including handling and care, cooking processes and procedures, product identification, vocabulary and terminology, industry equipment, recipe costing and quantity adjustments. Students participate in demonstrations and group exercises to supplement their development of technical skills and knowledge.
Grade 10 Culinary Arts student
Dual Enrollment Compatible Course:
Yes, Earning credit for CUL 1100 Introduction to Culinary Arts at Prince George’s Community College makes a student eligible for 684633 Intro Culinary DE credit.
