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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

EdTech Institute, LLC (formerly The Sage Group, LLC) | Evaluated Learning Experience

Introduction to Culinary Arts - Principles and Applications (315)

Location: 
Various approved locations throughout the United States.
Length: 
30 hours (7.5 weeks)
Dates: 

August 2012 - December 2018.

Instructional delivery format: 
Traditional classroom model
Learner Outcomes: 

Students will be able to: discuss the fundamentals of the foodservice profession; demonstrate understanding of regulatory agencies and related practices for food safety and standards; identify and use foodservice industry tools and equipment; demonstrate foundational knife skills; demonstrate foundational cooking techniques; demonstrate understanding of preparing stocks and sauces; outline how to prepare soups.

Instruction: 

This introductory course is designed for participants who are interested in the culinary arts industry. Participants gain understanding about the various foodservice professions, as well as necessary knowledge and skills required for working in the culinary arts industry. Topics include: equipment and cooking techniques, food safety and sanitation, foundational knife skills, stocks and sauces, and soups. The course is highly interactive with hands-on applications of core skills.

Credit recommendation: 
In the lower division baccalaureate/associate degree category, 2 semester hours in Food Service (4/13).

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