Theory of Food

Learning to cook food is more than simply learning to read a recipe or applying heat to food and altering its molecular structure. As good food is the foundation on which the restaurant industry is built, it is imperative that one understands how to not only produce good food but to do so in a safe, efficient, and cost-effective manner. This course will introduce the learner to the theoretical principles of food production, thus developing the theoretical knowledge necessary for small and large-scale cooking. Emphasis will be placed on terminology which will enable the learner to communicate effectively in a professional kitchen environment.  

The theory of food preparation as it applies to soups, stocks, sauces, meats, fish and seafood, vegetables, starches, etc. will be studied during this course.

Note: Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.