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.