This course is designed to introduce fundamental cooking skills in a practical cooking lab setting that is required in today's culinary industry. These skills include the safe use of tools and equipment to produce soups, sauces, meat, fish and vegetables. Introductory nutrition concepts, sustainable practices and production planning are developed during this course.
Please use the documents and/or links below to view more information on CULN 31 Basic Culinary Techniques, Fall 2023, Section 100.
Course DocumentCULN31 - Basic Culinary Techni
Secondary Course Name
St Peter Catholic Secondary School