This course provides students with a comprehensive theoretical and hands-on introduction to culinary principles and procedures for food preparation and service. Students will acquire a general insight into the modern food service industry, its organization and standards of professionalism. They will also be exposed to the basic rules of kitchen safety and sanitation, the importance of food safety and the proper use of kitchen equipment and tools. In addition, students will gain knowledge of the basic techniques of the mise-en-place process as well as build technical skills for the identification and preparation of a variety of foods, with a special emphasis on vegetables, starches, stocks, sauces, soups and cold food items.

Temps présentiel : 30 heures

Charge de travail étudiant : 45 heures

Méthode(s) d'évaluation : Examen final pratique, Participation et assiduité