Transfers ToNot transferableDescriptionIntroductory course designed to familiarize the student with basic culinary skills development. Daily production will emphasize techniques of roasting, grilling, and braising utilizing menus that reflect American regional and international cuisine. Introduction to stocks, soups, mother sauces, sauce derivatives, thickening agents, and flavoring agents. Identification and function, purchasing and receiving, and proper storage procedures of ingredients and products. 