HSL 014 - FoodWorks Basic Culinary II

5.5 Continuing Education Units (CEU). This course is not for Credit(s).

This course is designed to enable the students to learn the basics of meat, poultry, seafood, vegetables, and grains while applying correct flavor development and cooking techniques. Topics to be covered include basic food groups and the preparation and cooking techniques appropriate for each.

Course Objectives:

Upon completion of this course, the students should be able to:
1. explain recipes for production, including understanding of yield calculation, recipe scaling, and units of measure;
2. discuss knowledge of a variety of seasoning agents, thickeners, sweeteners, acids, and their correct application during the cooking process;
3. identify a variety of dressings, sauces, and stocks;
4. understand the differences between emulsions and classical sauces; and
5. prepare to complete ServSafe Manager Certification.