|Lecture hours per week|
|Lab hours per week||4|
This 14 week course will develop the student's fundamental culinary skills through a series of professor led demonstrations and practical labs in which students learn both practical and theoretical skill sets. In the lab students will implement a work plan and recreate dishes as demonstration. The students will be evaluated on both participation in the demonstration and kitchen lab. By successfully completing this course students 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, in preparation for successful employment in today’s food service industry.