Course Code: COOK 016
Academic Year: 2025-2026
Knowledge of current culinary fundamentals and common practices in a professional kitchen is essential for every cook. Students learn about professional terminology, cooking methods, stocks, soups, basic hot and cold sauces, indigenous cuisine, vegetables and salads. Competency in the theory of sandwich types and hors d'ouevres, potatoes, rice, grains, legumes, pasta, brunch menu styling and egg cookery are also shared in this vital introductory culinary theory course.