Bunker Hill Community College

Course Description

CUL112: CULINARY THEORY/SKILLS PROFICIENCY
(Culinary Arts)

Credits: 3 Credits

Students gain knowledge in the use of tools and equipment while learning basic procedures related to preparation and cooking. Students learn basic menu construction and presentation used in the development of full menus utilized in a quantity food production facility. The course emphasizes cooking techniques, terminology, equipment use, and commercial kitchen operation, as well as proficiencies in knife skills and uses of various culinary tools. Additional expenses may include supplies, equipment, and/or uniforms.

Back to Hotel/ Restaurant Management Option - 2008