Fundamental Skills of Culinary Arts, TCC (FSO1)  Technical Certificate of Credit

The Fundamental Skills of Culinary Arts technical certificate of credit provides students the basic skills needed to obtain entry level positions in the culinary arts field. Topics included in this programs include introduction to the culinary arts profession, understanding of menus, recipe production, a basic understanding of food nutrition and food science, fundamental knowledge of food and kitchen safety, the tools and ingredients used in the professional kitchen, equipment operation. Meat, poultry, fish, shellfish, fruit, vegetables, dairy, eggs and dry good identification. Production of stocks, sauces, soups. Fabrication of meat, poultry, fish & shellfish. Techniques on grilling, broiling, roasting, sauteing, pan frying, deep frying, steaming, braising & stewing. Various cooking methods for vegetables, potatoes, grains, beans, & pasta. Execution of various breakfast techniques and cooking with the following ingredients: styles of eggs, pancakes, waffles, grits, toast, breakfast meats. Demonstrate knowledge of salads, salad dressings, sandwiches, appetizers & cold foods. Students will learn baking fundamentals including breads, pastries, fillings & dessert sauces.

Program Outcomes: Upon graduation, students will possess knowledge of safety and sanitation practices, the ability to operate and maintain kitchen equipment, and an understanding of various cooking and baking methods. They will also be knowledgeable in Garde Manger practices.

Careers: Food Service Employee, Prep-Cook, and Service Prep Worker