This course provides an introduction to fundamental cooking theories and techniques. Topics of study include food safety and sanitation, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, stock and soup preparation, leading sauces, French culinary terms, recipe familiarization, catering, and cafeteria work experience. Half the course will be spent in kitchen production and the other half developing hands-on industry service skills. Additionally, students will become Food Safe Certified.