CULINARY Fundamenta
CULINARY Fundamenta * We aren't endorsed by this school

CULINARY Fundamenta Fundamentals

  • Average Course Rating (from 5 Students)

    4.7/5
    Overall Rating Breakdown
    • 5 Advice
    • 5
      60%
    • 4
      40%
    • 3
      0%
    • 2
      0%
    • 1
      0%
  • Course Difficulty Rating

    • Easy 20%

    • Medium 80%

    • Hard 0%

  • Top Course Tags

    Participation Counts

    Great Intro to the Subject

    Group Projects

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    • Profile picture
    Dec 28, 2016
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    I would recommend it because without this class you wouldn't go anywhere in your culinary career. You need to basics.

    Course highlights:

    The highlights of this cours was learning to work with others.

    Hours per week:

    6-8 hours

    Advice for students:

    Defiantly come into this course with an open mind and the willingness to work with others.

    • Fall 2016
    • Chef viki
    • Yes
    • Great Intro to the Subject Many Small Assignments Participation Counts
    • Profile picture
    Oct 28, 2016
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    The class was very fun and informative. Chef Bevins taught us a lot about the fundamentals of cooking and the history of French cooking. We were taught about sauces and soups and the different styles of each and what they can be matched with for a dinner menu.

    Course highlights:

    The ability to learn how to use knives correctly as well as the utensils that are used for each dish. We could use a different knife for different cutting techniques and the tools for creating a dish.

    Hours per week:

    9-11 hours

    Advice for students:

    It was a good course, but try not to miss a day, the course was set up to feed off the previous day's menu plan. Missing a day or two would get you loss for the upcoming day.

    • Fall 2016
    • chef Bevins
    • Yes
    • Great Intro to the Subject Many Small Assignments Group Projects
    • Profile picture
    Oct 15, 2016
    | Would highly recommend.

    Pretty easy, overall.

    Course Overview:

    Chef Bevins was a world of knowledge and was a fun instructor. He made learning both fun and informative. The class got students ready for the rest of the terms classes such as American regional. It was a good starter class to allow students to prepare for what was expected of them in more advanced classes. It taught us the basics of the kitchen along with simple to follow yet fine cuisine recipes.

    Course highlights:

    The highlights of this course was the French recipes that we learned like Chicken Chardonnay and Coq Au Vin. The beginning of the semester, we also learned proper cutting technique which I practice at home to hone my skills as much as possible.

    Hours per week:

    9-11 hours

    Advice for students:

    Have a love of cooking is a plus, but not necessary. Even if a student did not want to take culinary arts as a profession, Fundamentals in cooking would teach you basics to cook for yourself at home or create a fine dining experience in your own home as well.

    • Summer 2016
    • chef Bevins
    • Yes
    • Great Intro to the Subject Participation Counts Competitive Classmates

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