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CULS 100 Culinary Fundamentals

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Culinary Fundamentals Advice

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    • Profile picture
    Aug 30, 2016
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    I would definetely reccommend Culinary fundamentals for various reasons, such as : proper knife usage, knife cuts, basic sauces, Mise en place, sanitation, and time. All these skills are encorporated into fundamentals and they give you the foundation that any apiring chef needs to have.

    Course highlights:

    My highlights in Fundamentals was my knife cuts practical, final practical and egg day. My knife cut practical consist of julienne and medium dicing onions, making battonnes and medium dices from 2 potatoes, chopping parsley, making a Sachet and a bouquet garnet and a tomato concasse. You will have to complete all of these in 20 minutes, which in fact seems like a long time but in reality it just enough. My final practical pushed me the most because your given a pick up time in which your dish needs to be plated and ready for grading. This means that you need to have your time management planned out accordingly. You cant start too early and definitely not too late, but given the right amount of time, you'll be sure to nail it. Lastly, egg day was by far the scariest and most enjoyable day. While you may think it may be easy, I assure you that it probably one of the most difficult ones. Egg cookery will tell you a lot about the kind of cook you are. I say that to say, start practicing all the forms of eggs now so you'll be prepared. Most importantly, learn a lot, have fun, make memories and I hope you get Chef Klug because he's awesome! Good Luck Future Chef!

    Hours per week:

    12+ hours

    Advice for students:

    To succeed in this class, one must study everyday. Even if its only for an hour, you'll be increasing your chances of performing well. You also need to go to the learning commons and practice your knife cuts everyday or when you have a free time. Also, getting a tutor is always great. Read ahead in your assignments, learn your cooking methods and study ahead of time for test because they reflect from your first day of class. Most importantly, take notes everyday, even if you already know how to do the task, still write it down. I personally have great memory but writing it down ensures that you'll never have to question your memory. My last tip is to take pride in your work and take pictures, after all you are building your portfolio.

    • Fall 2015
    • JosephKlug
    • Yes
    • Great Intro to the Subject Participation Counts Competitive Classmates
    • Profile picture
    May 04, 2016
    | No strong feelings either way.

    Not too easy. Not too difficult.

    Course Overview:

    but you don't have to answer all questions on the exams.

    Course highlights:

    He was very patient and explained things well.

    Hours per week:

    9-11 hours

    Advice for students:

    Go to class, it helps. Go to office hours and ask for help if you need it.

    • Winter 2014
    • ChefSpeckamp

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