Skip to content Skip to footer site map

CHEF 105

This course will introduce to the student the theories, sciences and basic ingredients involved in the fundamentals of classical French and Italian food cookery as it pertains to the professional modern foodservice industry. The student will demonstrate a progressive working knowledge and application to the culinary labs of food theory in preparation of the practical aspects of culinary techniques, execution of menu items, skills development, ingredient understanding, cooking methodology and the science of heat transfer.