Culinary Techniques I
Course: FOD2111
Students focus on foundational cooking methods and organizational skills. Students butcher, cook and taste a variety of meats, poultry and fish items with appropriate sauces and garnishes. Emphasis is on portion control, reinforcement of proper techniques and sanitary work environments. Students view basic food preparation demonstrations. They prepare each item demonstrated and practise in modern facilities. Demonstrations include sauces, stocks, poultry, meats, soups and fish.
All sections for this course are in progress.
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