Food Theory for Culinarians
| Course Code | ICAM-103 |
|---|---|
| Lecture hours per week | 4 |
| Lab hours per week | |
| Course Availability | Open |
| Description | In this foundation course, students will learn the theory of culinary fundamentals. Topics covered include: professionalism, culinary terminology, mise en place, seasoning, cooking methods, stocks, soups, basic sauces, vegetables, potatoes, rice, grains, legumes, pasta, dairy, eggs, meat, poultry, fish and seafood. |