This course provides students with an introduction to the techniques, basic fundamental culinary skills, and preparation that are required in a professional kitchen. This course also covers the principles involved in an effective food and beverage control system, including menu pricing, staffing and computer applications. Students will develop culinary terminology, hands-on skills, and develop knowledge of product standards through a series of menu creations, food pairings, and understand not only how to use ingredients and processes, but why they are used. Using a computerized simulation, students will understand the concepts of restaurant management. All students will complete Basics Food Safety Training Certification.