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Food Theory

Course Number: 10316119
Credits: 3.00

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Course Description

10-316-119 FOOD THEORY ...develop the knowledge, skills and understanding of food preparation in commercial kitchens. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree)

Course Typically Offered

  • Fall
  • Spring

Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.

Course Competencies

  1. Identify skills required in food preparation.
  2. Identify various cooking techniques.
  3. Identify uses of culinary tools, knives and equipment.
  4. Integrate proper sanitation techniques.
  5. Manage mise en place techniques.
  6. Utilize math skills for the food industry.
  7. Determine proper cooking and holding times.
  8. Identify appropriate methods for measuring recipe ingredients.
  9. Use principles of food science during food preparation.
  10. Determine the cost per portion of meat cuts, poultry, fish, and shellfish.