CT01301 - Restaurant Management/Culinary Arts I CTE 16053 (S1)

This hands-on course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to demonstrate competency in the basic cooking skills used in the foodservice industry. Note: This course requires hands-on food labs with an additional expense for ingredients that will be the responsibility of the district.


Registration Contact:
Name: Karen Peters
Phone: 605.337.3178
E-mail: karen.peters@k12.sd.us