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. This will enable them to recommend the correct cooking techniques, and measure the impact on key metrics used in the restaurant business. Upon completion, students should be able to demonstrate a satisfactory understanding of food safety in order to complete the National Restaurant Association (NRA) online ServSafe® Manager examination and earn a 5-year ServSafe® certificate.