HC 102 - Introduction to Culinary Arts

Credit Hours: 4

An interactive overview of contemporary culinary arts and working in a professional kitchen. Selected readings, movies, practical demonstrations by and discussions with area professionals will introduce the student to the world of the professional chef.

Course Outcomes
Upon completion of this course, the student will be able to:

identify and discuss both the positive and negative aspects of a career in food preparation and service in the hospitality industry;
recognize the different career paths and opportunities open to students pursuing a culinary career;
discuss restaurant criticism and the media’s perception of the professional chef in print and film;
identify the characteristics of good work ethic in the hospitality industry;
observe the preparation and sample dishes by department instructors and area chefs; and
use Internet resources for professional development.

S (C, N)