This introductory course provides a foundation in the culinary arts and hospitality industry. Through collaborative work and hands-on instruction, students will apply lessons on equipment and knife safety and proper sanitation measures in each kitchen lab. Students will develop fundamental cooking and baking skills, proper measuring, and the role of ingredients in various dishes. From this, students will prepare and taste a variety of foods, gaining a deeper understanding of flavor profiles, cooking techniques, and evaluation of finished dishes. This course is designed to spark creativity, foster a passion for food, and prepare students for further exploration within the culinary arts and hospitality industry.
Students will pass the Washington County Food Handlers test.