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COOK 106

Semester 1

In this practical lab course students develop foundational culinary techniques in a production kitchen. Students demonstrate the ability to plan, prepare, and present menu items. Students learn to follow technical instructions, develop knife skills, and practice classical cooking methods and techniques in food preparation.

Semester 2

This course focuses on the development of skills and professional confidence in the preparation and delivery of menu courses served to the public. Students apply foundational and intermediate preparation methods including the selection and use of appropriate cooking/baking techniques, ingredients, mise en place and garnishes. Working in a modern brigade system, students develop practical team and interpersonal skills. Students perform a wide range of cooking techniques in the operation of lunch service in the college dining room.