Our Theory of Food 1 course introduces you to the fundamental concepts, practices, and terminology of the food service industry and helps you build a repertoire of theoretical culinary knowledge. Explore ingredients, techniques, and culinary applications. Through online discussions, collaboration assignments, and class activities, engage in sensory evaluation and palate development, and practice group dynamics and interpersonal skills.

 

Additional Information

Disclaimer: Continuing Education courses do not have a intersession (reading) week.