Would you like to build skills for work in the culinary/restaurant industry? If so, this course is for you.
This course introduces the fundamental concepts, skills, and techniques in basic cookery. Emphasis is placed on safe food/equipment handling, nutrition, recipe conversion, measurements, terminology, classical knife cuts, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completing this hands-on class, students should be able to exhibit the basic cooking skills used in the food service industry and build self-confidence to work in a commercial environment.
To be notified when this course becomes available, please use Wake Tech's Notify Me service.
Requisites: None
To view information on this course and additional non-degree course offerings, visit the Workforce Continuing Education Catalog