Fundamental Skills of Culinary Arts - FSO1

Offered at the Following Campus

  • High Schools

Program Overview

The Fundamental Skills of Culinary Arts technical certificate of credit provides students the basic skills needed to obtain entry level positions in the culinary arts field. Topics included in this programs include introduction to the culinary arts profession, understanding of menus, recipe production, a basic understanding of food nutrition and food science, fundamental knowledge of food and kitchen safety, the tools and ingredients used in the professional kitchen, equipment operation. Meat, poultry, fish, shellfish, fruit, vegetables, dairy, eggs and dry good identification. Production of stocks, sauces, soups. Fabrication of meat, poultry, fish and shellfish. Techniques on grilling, broiling, roasting, sauteing, pan frying, deep frying, steaming, braising and stewing. Various cooking methods for vegetables, potatoes, grains, beans, and pasta. Execution of various breakfast techniques and cooking with the following ingredients: styles of eggs, pancakes, waffles, grits, toast, breakfast meats. Demonstrate knowledge of salads, salad dressings, sandwiches, appetizers and cold foods. Students will learn baking fundamentals including breads, pastries, fillings and dessert sauces.

Entrance Requirements

  • Submit a completed application and application fee;
  • Be at least 16 years of age;
  • Submit official high school transcript or High School Equivalency transcript;
  • Submit official college transcripts, if applicable;
  • Present acceptable SAT or ACT scores taken within the last 60 months, or acceptable ACCUPLACER, COMPASS, or ASSET scores taken within the last 60 months. Documentation on a college transcript of successful completion of appropriate courses from a regionally accredited college or university may be accepted in lieu of test scores.

Course Overview

Credit Hours
Occupational Courses (16 hours)

Prereqs: None

Coreqs: None

Introduction to Culinary Arts is a course designed to introduce students to fundamental food preparation terms, concepts, and methods in Culinary Arts where laboratory practice will parallel class work. Fundamental techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures.

Prereqs: None

Coreqs: None

Fundamental Skills of Culinary Arts I is designed to create a complete foundation and understanding of Culinary Arts leading to postsecondary
education or a foodservice career. Building from techniques and skills learned in Foundation of Culinary Arts, this fundamentals course begins to involve in-depth knowledge and hands on skill mastery of Culinary Arts.

Prereqs: None

Coreqs: None

Fundamental Skills of Culinary Arts II is designed to create a complete foundation and understanding of Culinary Arts and how it relates to baking principles, nutrition, and applies the concepts to a restaurant setting. Building from techniques and skills learned in Foundation of Culinary Arts I, this fundamentals course begins to involve in-depth knowledge and hands on skill mastery of Culinary Arts.

Prereqs: None

Coreqs: None

Fundamental Skills of Culinary Arts III is an advanced and rigorous in-depth course designed for the student who wishes to continue their education at the post-secondary level or enter the foodservice industry as a proficient and well-rounded individual. Strong importance is given to refining hands on production of the classic fundamentals in the commercial kitchen.

 

Culinary Skills

Related Program Options:

Culinary Arts Degree
Culinary Arts Diploma
Food Production Worker I

Advisors

Erin Lee
Amanda Hayes
High School Coordinator
Office: 617A
Phone: (229) 468-2027
Email:
Campus: Coffee Campus

Shamonti Mobley
High School Coordinator
Office: Berrien Hall, Room 310
Phone: (229) 333-2100 ext. 1246
Email:
Campus: Valdosta Campus, High Schools