In this course students will apply fundamental culinary techniques, such as knife handling skills and the recognition, selection and proper use of tools and equipment. An emphasis will be placed on mise en place, the management of time, ingredients and equipment. Students will apply standard recipe conversions using proper scaling and measurement techniques. Throughout this course, basic food safety and sanitation techniques will also be emphasized. This course would benefits students interested in several career fields including medicine, public health, dietetics, product development science, food technology, food service, toxicology and many more.