This course discusses the major historical influences, restaurant history and evolution, major influential figures, current trends, career opportunities.


This course focuses on one of the most important parts of a culinary program - having the necessary ingredients at hand and in the appropriate state before beginning a dish. This course covers the basic techniques necessary to prepare a full repertoire of stocks, soups, both classic and contemporary sauces, and main dishes.


This course focuses on the type of heat transfers, cooking methods, and the effects heat has on various types of foods. Basic methods covered include both dry and moist heat methods.

This course focuses on the components of standardized recipes, how to analyze a recipe, important aspects of measurement and portion control, and procedures for converting recipes.