This is a required course that serves as the foundation for Enderun’s Culinary Arts Program. It is an introduction to the culinary profession where students master the basic skills involved in becoming a cook. Student will learn about essential principles, theories and techniques in the food selection, preparation and cooking the modern way. Beginning with a brief introduction to gastronomic culture then continuing to the evolution of the culinary and the foodservice environment, students are introduced to essential topics in the culinary arts such as: (1) identification and use of basic kitchen equipment and utensils; (2) product identification and knowledge; and (3) principles of food handling, preparation and cooking techniques.
Other topics covered by the course include knife skills, teamwork, time management, station organization, recipe book and culinary terminologies. This course will be conducted in classroom sessions impart theoretical knowledge and lab sessions for students to practice and verify what have learnt in the classroom.
