Culinary Foundations I (CRT 100)

Term: 2023-2024 Academic Year Fall Term

Faculty

Laura Marguerite WilliamsShow MyInfo popup for Laura Marguerite Williams

lwilliams@socc.edu

Office hours: 

Monday- Thursday 1-2pm 

Friday 9-10am in person or Zoom available

Emails- 

I will get back to you within 48 hours M-F

Please feel free to email me anytime. I will do my best to get back to you on the weekends or by Monday at the latest. 

Office Phone- 541-888-7302  

Schedule

Mon-Tue-Wed-Thu, 8:00 AM - 12:50 PM (9/11/2023 - 11/22/2023) Location: NC OCCI 136

Description

This course will focus on the functional principles of modern cooking. Students will learn about mise en place, what happens to food when it is heated, about how food is cooked with dry cooking methods, and about rules of seasoning and flavoring. The foundation of the professional kitchen is introduced through the basics of knife skills, stock, sauce, and soup preparation. Theories explaining the chemistry of cooking will be emphasized so students can successfully practice them in the kitchen. Emphasis will be placed on the vocabulary of cooking, procedures, ingredients, menu terms, food quality standards, and equipment use.