Culinary Fundamentals Course (G106)

Length: 10 days (80 hours)

Scope:

The Culinary Fundamentals Course is a classroom and galley based course that is designed for Maritime

Galley Cooks. The course is intended to give the Cook culinary fundamental knowledge covering food

science, culinary math, recipe and food cost, tools and equipment, knife skills, ingredients, produce, fruits,

herbs, mise-en-place, stocks, sauces, soups, vegetables, starches, salad and salad dressings and sandwiches.

This course covers the following subjects:

• Food Science Basics
• Culinary Math
• Recipes and Food Cost
• Tools and Equipment
• Knife Skills
• Dairy, Eggs and Dry Goods
• Fresh Produce
• Basic Mise-en-Place
• Stocks, Sauces & Soups
• Vegetables & Starches
• Salad and Salad Dressings
• Sandwiches

Objective:

The objective of this course is to increase the Cook’s competency needed to become a qualified member of a

Steward Department through knowledge and understanding of Culinary Fundamentals.

Entry Standards:

This course is open to maritime cooks with knowledge in food safety and sanitation.