Courses

This course is designed to further students' knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items. Prerequisite: Principles of Culinary or similar introduction to culinary course at Durham Tech or another college or equivalent skill level as determined by instructor is necessary to take this course. Email hospitality@durhamtech.edu for information on how to demonstrate the competency level and how to register.