CAH F140 - Culinary I: Principles and Techniques

Description
The student learns concepts of sanitation and safety as they relate to the foodservice industry. Areas addressed include: tools, equipment, knife skills, kitchen safety, food and plate presentation, food evaluation, basic cooking principles to include moist and dry heat methods, seasonings, flavorings and aromatics, fats, emulsions, dairy products, eggs and palate development.
Credits
4
Attributes
UAF Campus + CTC
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Fall 2019, Fall 2018, Fall 2017, Fall 2016
Offered
TuTh, WF
Avg. Class Size
15
Avg. Sections
2