Fundamentals of Culinary Arts

Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and espirit d corp. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.

Required textbooks and materials:

• Letters to a Chef, ISBN 978-0-465-00777-6, $11.79
• Tasting Success, ISBN 978-0-478-58154-4, $55.94
• On Cooking, ISBN 978-0-13-345855-8, $143.25
• My Culinary Lab, $87.85
• ONE-TIME PURCHASE: Chef’s Uniform, $72.50
• ONE-TIME PURCHASE: Equipment, $8.60