FSS1220 Professional Cooking Theory (AS)
Corequisite:
HFT1212, FSS1220L (with a grade of C or higher)
This course introduces students to the foundational theories and techniques of culinary arts, emphasizing entry-level cooking methods based on the principles of Escoffier. Students will explore the history of culinary arts and food service, gaining an understanding of modern kitchen operations and professional roles. Core topics include the identification and proper use of essential kitchen tools, pots, pans and measuring devices. Students will also learn about key cooking equipment, hand tools and small wares commonly used in food service. Emphasis is placed on planning and mise en place, including fundamental cooking procedures and techniques that form the cornerstone of professional culinary practice. Additionally, students will study basic sanitation and safety theory, focusing on maintaining a safe and hygienic work environment in accordance with industry standards.