BUS 389 - Fundamental Culinary Skills

Credits: 2

This course exposes students to the fundamental methods and theories associated with the culinary arts. Students will develop basic, modern culinary skills through the hands-on application of cooking techniques. Topics covered include knife skills, stock production, soup preparation, salad making, sauces, main courses, vegetable preparation, desserts, and palate development, with an emphasis on the selection and use of healthy, sustainable ingredients and products. An additional focus is placed on teamwork, labor productivity, and the workplace dynamics essential to success within a professional culinary environment. This course will prepare students to approach food service management responsibilities with greater confidence, clarity, and professionalism while exhibiting positive life skills.

Prerequisite: BUS 188 or (BUS 181 and BUS 283)
BU