DESCRIPTION

Introduction to fundamentals of the culinary arts, including culinary history, terminology, culinary mathematics and food anthropology.

Objectives

Students will be able to:

1. Identify key historical events, figures and trends, including the history and evolution of restaurants, and how they have influenced the modern food service industry.
2. Explain the role food plays in various societies and their cultures.
3. Define commonly used culinary terms.
4. Apply basic math (whole numbers, negative numbers, fractions, decimals and percentages) to food preparation activities.
5. Apply the standard units of measure used in cooking.
6. Describe the standards and attributes of a food service professional.
7. Identify customer service standards.

FOR MORE INFORMATION

email: hfortkamp@santarosa.edu