Provides practice in the fundamental techniques related to hot food cooking. Students will perform specific competencies to develop their proficiency in techniques and the science of cooking. Topics that will be covered are pasta, potatoes, and grain cookery.

 
Learning Outcomes:

• Identify the proper ways to make white & brown stocks per instructor demonstrations.
• Demonstrate and explain the preparation of clear, puree and cream based soups per instructor’s criteria.
• Display correct cooking procedures for a variety of dry, moist and combination cooking procedures.