PST 100 Basic Cuisine Foundation

4 CR

This course focuses on basic foundation cooking techniques utilized in the culinary industry. Study topics include basic mise en place skills; vegetable cutting and preparation techniques; basic stocks, sauces, and starches; fabrication of chicken, and classic cooking methods. Students will create healthy, organic thirty minute meals utilizing local products. Students will use the internet to conduct research, use Microsoft Word and PowerPoint to create assignments/presentations and are required to submit work electronically.
Prerequisite(s): ACCUPLACER Arithmetic score of 38 or better or MATH 090 with a C or better or ABE 050 with a C or better; and ACCUPLACER Reading Comprehension score of 71 or better or RDG 085 with a C or better; and ACCUPLACER Sentence Skills score of 71 or better or ENGL 092 with a C or better; or Instructor permission.
Completion Of or Concurrent Enrollment In: PST 101, PST 110 and PST 130, all with a C- or better; or concurrent enrollment in PST 101, PST 110 and PST 130; or Instructor permission.