CULA-101 Culinary Knife Skills

Credits 2 / 2 Contact Hours
Prerequisite: Placement into RDNG-016 (ACSR-016) Approved uniform and knife set required.
Knives are the most important tool in the chefs tool kit and are a critical component of the preparation of fruits and vegetables texture butchering and fabricating meat poultry fish and shellfish. Learning to perform these tasks safely and efficiently is an essential part of a students training. This course will introduce the student to the various tasks that can be accomplished with the correct knife develop the students culinary knife skills as well as their understanding in how knives improve the color flavor texture and overall visual appeal of food.