COURSE DESCRIPTION
Refer to the school catalogue for specific Art Institutes International descriptions.
8 Credit Hours
11 Week Class Structure
Approximately 80 hours of class
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| Chef Byron Korus, Instructor | ||
| Office 952-475-0507 | ||
| Cell 612-518-1125 | ||
| E-mail byron@mncatering.com | COURSE DESCRIPTION |
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The class provides an overview of proper identification usage, cleaning, safety, handling, and care procedures for a variety of culinary tools, including refrigeration equipment, fixed equipment, cooking equipment, hand tools, and appliances. Special emphasis in given to the study of ingredients, cooking theories, and the preparation of stocks, broths, glazes, soups, thickening agents, and the leading sauce categories. Lecturers and demonstrations teach organization skills in the kitchen, work coordination, and knife skills: demonstrate the basics of vegetable, starch, fish, meat, and poultry cookery; and emphasize the 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. | |
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Refer to the school catalogue for specific Art Institutes International descriptions. |
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8 Credit Hours |
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11 Week Class Structure |
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Approximately 80 hours of class |
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