Culinary Practices I | St. Clair College
Course Code
FSA223
Course Credit
5

Students will learn basic skills associated with professional food preparation. This learning will take place in our commercial teaching kitchen. Sensory skills and the knowledge of ingredients and commodities will be gained as students learn to make a variety of hot foods according to accepted industry standards and classical cooking techniques. The level of each skill competency will be assessed. Organizational skills and safe food handling practices will be emphasized throughout the course.