Culinary Foundations

One of the first steps in learning how to be a culinary professional is learning ‘professionalism’, the tools of the trade, recipe conversion and measurements, and the proper cooking methods and techniques including the various ways to cook. There are many to learn, and each cooking method has their advantages and disadvantages. You will begin to notice a trend when it comes to applying cooking methods to various food items. There are some methods and ways of thinking that are basic to the kitchen and the profession, some are more advanced. 

This course manual provides the culinary foundations you will need to progress in the field.

Author: Chef Randy Cheramie & William R. Thibodeaux Ph.D.