Culinary Careers

Fundamentals of Baking

This course introduces basic baking techniques. Students will learn scaling, mixing and baking of quick breads and yeast doughs.

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Fundamentals of Cooking I

This course introduces students to the foundations of cooking including measurements, scaling, mise en place and knife skills. Basic cooking techniques are covered including baking, vegetable and starch cookery and breakfast cookery.

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Fundamentals of Cooking II

This six-week course incorporates all the principles learned in Fundamentals of Cooking I. Students will learn to cook proteins utilizing classical French techniques. Principles of dry, moist and combination cooking will be applied to both proteins and classical starch and vegetable preparations. Prerequisite: Fundamentals of Cooking I

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Fundamentals of Pastry

This class will emphasize French classical pastry techniques to include traditional pies, cookies, tarts, and fillings. Students will learn how to make pate choux, various glazing techniques, basic styles of cakes to include decorating and finishing techniques.

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