|Lecture hours per week|
|Lab hours per week||4|
In 14 weeks, students will establish their fundamental culinary skills. By successfully completing this course, they will be able to develop work plans, practice culinary techniques, apply basic methods of preparation, work in a timely manner, and present and taste food products.
Those taking the program in person, will benefit from professor-led demonstrations and application of theory in labs. As they develop work plans and recreate dishes, they will be evaluated on demonstration and kitchen lab participation. Online learners, meanwhile, will have access to video demonstrations from industry professionals and the opportunity to send in videos of their own culinary creation process.