CLN101 Introduction to Culinary Arts

This course will provide an overview of the culinary profession, its history and impact on society. Topics discussed will be the food service industry and career paths within it, cuisine from a regional, historical and societal perspective, and the organization and terminology of the professional kitchen. Students will also become familiar with the aesthetic theories involved in plate presentation and be able to discuss importance of color, shape, texture, symmetry and how the process of taste works. This will enable them to recommend the correct cooking techniques, and measure the impact on key metrics used in the restaurant business. Students will be required to purchase uniforms and supplies.