ACL - 016 Basic Food Preparation

3 Credit(s)
Learners will develop a set of basic cooking skills for the professional kitchen. Skills include cooking methods, stocks, thickening agents,soups, basic sauces, sandwiches, salads and dressings, breakfast cookery, vegetable and starch cooking, quick breads, cookies, pies and pastries. Students will practice herb gardening for kitchen use and will be able to identify and recognize quality traits of common herbs and spices and correctly use them in cooking.

Prerequisite(s):

Admission to the Employment Transition/Culinary Assistant Program

For information about transferability: BC Transfer Guide

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