BAKE 125 - Introduction to Culinary Arts

Institution:

Northampton County Area Community College

Subject:

Description:

This course presents the basic principles of food preparation for the foodservice industry through lecture and hands on production. This class is a foundation course and topics covered include mise en place, knife skills, knife cuts and cooking techniques. In addition, students will practice reading and writing recipe cards, food and kitchen safety and sanitation. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a program kit and professional chefs uniform according to departmental policy.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.northampton.edu

Phone Number:

(610) 861-5300

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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