Obtaining information about the subjects and courses which are offered by culinary schools is a must if you are thinking of pursuing a career in the field of culinary arts, as doing so would provide you with a better idea about the type of education and training you would be getting after enrolling in your chosen school later on. To get more information about the different subjects and courses which most culinary schools are able to offer today, read on.
Basic Principles of Cooking: This course focuses on the fundamentals of professional cooking and food preparation. It covers topics such as: food preparation terms and concepts; ingredient identification; basic cooking methods and techniques; identification of tools and equipment used in cooking and food preparation; knife skills; recipe structure; and kitchen organization.
Nutrition: Aside from offering an introduction to the basic principles of nutrition, this course also covers several other topics including healthy cooking techniques, nutritional adaptation and analysis of menus and recipes, dietary guidelines in the kitchen, nutrition trends, food fads, and current issues in nutrition.
Baking and Pastry Arts: This course teaches the fundamental concepts of baking and making pastries. Some of the topics that it covers include: proper scaling and measurement techniques; yeast-raised dough mixing techniques; cake batter methods; basic cake decorating; dessert plating and presentation; and the proper use, storage and maintenance of the different supplies and equipment which are used for baking and pastry-making.
Food Safety and Sanitation: This course discusses the importance and the basic concepts of safety and sanitation in a food production area. Some of the topics that it covers include: the proper storage, handling, preparation, presentation, and disposal of different food items; food bacteriology; food-borne illnesses and how they can be prevented; the principles of sanitation; OSHA and MSDS guidelines; and the proper care and maintenance of various equipment that are used in food preparation.
Hospitality Marketing: This course concentrates on the principles of marketing which can be applied in the hospitality or food service industry. Some of the topics that students can expect to learn through this course include market segmentation and analysis, sales planning, public relations, advertising, marketing trends and strategies, branding and concept development, and menu design and development.
Basic Principles of Cooking: This course focuses on the fundamentals of professional cooking and food preparation. It covers topics such as: food preparation terms and concepts; ingredient identification; basic cooking methods and techniques; identification of tools and equipment used in cooking and food preparation; knife skills; recipe structure; and kitchen organization.
Nutrition: Aside from offering an introduction to the basic principles of nutrition, this course also covers several other topics including healthy cooking techniques, nutritional adaptation and analysis of menus and recipes, dietary guidelines in the kitchen, nutrition trends, food fads, and current issues in nutrition.
Baking and Pastry Arts: This course teaches the fundamental concepts of baking and making pastries. Some of the topics that it covers include: proper scaling and measurement techniques; yeast-raised dough mixing techniques; cake batter methods; basic cake decorating; dessert plating and presentation; and the proper use, storage and maintenance of the different supplies and equipment which are used for baking and pastry-making.
Food Safety and Sanitation: This course discusses the importance and the basic concepts of safety and sanitation in a food production area. Some of the topics that it covers include: the proper storage, handling, preparation, presentation, and disposal of different food items; food bacteriology; food-borne illnesses and how they can be prevented; the principles of sanitation; OSHA and MSDS guidelines; and the proper care and maintenance of various equipment that are used in food preparation.
Hospitality Marketing: This course concentrates on the principles of marketing which can be applied in the hospitality or food service industry. Some of the topics that students can expect to learn through this course include market segmentation and analysis, sales planning, public relations, advertising, marketing trends and strategies, branding and concept development, and menu design and development.
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