Careme

The Art Institute of Pittsburgh

Course Syllabus: CUL106

|Course Title: |Introduction to Culinary Skills |

|Course Code: |CUL106 |

|Course Prerequisite: |None |

|Course Description: |The fundamental concepts, skills and techniques involved in basic cookery are covered in this course. Special|

| |emphasis is given to the study of ingredients, cooking theories and the preparation of stocks, broths, |

| |glazes, soups, thickening agents, the grand sauces and emulsion sauces. Lectures and demonstrations teach |

| |organizational skills in the kitchen, work coordination and knife skills. The basics of vegetable cookery, |

| |starch cookery, and meat, fish and poultry cookery are covered. Emphasis is given to basic cooking techniques|

| |such as sautéing, roasting, poaching, braising and frying. Students must successfully pass a practical |

| |cooking examination covering a variety of cooking techniques. |

|Course Length: |11 Weeks |

|Contact Hours: |110 |

|Credit Value: |6 |

|Course Competencies: |Apply all sanitary rules and codes in regard to cleaning of small utensils and heavy equipment. Maintain |

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