Description:

A professional kitchen is unique in its landscape, language and culture. In this hands-on course, you will develop skill sets that will successfully navigate you through this exciting new world. In this introductory course, you will practice knife skills, learn new terminology and kitchen etiquette, operate equipment and use tools that are most commonly found in a kitchen. In addition, you will learn how to set up an organized, sanitary, and safe work environment for food production. Most of all, you will acquire attributes that are crucial in your journey to become a professional chef. This course has specific protocols relating to missed classes. Please refer to the Program Manual and Teaching and Learning Plan for full details.