CLM 101 - Culinary Skills I

6 Credits
Lecture: 3 Lab: 9

Culinary Skills I introduces students to the basic foundational skills needed to work in a professional kitchen. Topics covered include the history of the industry, classic and modern kitchen brigades, and equipment and safety overview. Emphasis is on teamwork, culinary math, and beginning cooking skills. Students explore seasonings and spices, fermentation and pickling, and learn how to prepare stocks, sauces, soups, basic grains, vegetables and starches. Most of the product produced in class will be used by the student-run bakery and/or restaurant.

Note: Student course fees cover the required MCC student uniform and toolkit. No other uniforms are allowed. Students are required to have kitchen safe shoes. The hard copy textbook is required for this class. E-books are not allowed for this course. No electronic devices (cell phones, computers, etc) are allowed in lab production classes. Please visit the culinary page at www.mchenry.edu for other important program guidelines. This course requires basic reading, basic writing and basic math. ^{What does this mean?}

Articulation: 1.2

Prerequisite: BUS 145 or MAT 095 or higher, or concurrent enrollment in BUS 145 or MAT 095 or higher, or appropriate score on culinary placement test.
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