Culinary Practical Examination I (Written Exam)

This culinary examination tests knowledge and proficiency in the principles of cooking and certain fundamental cooking methods-roasting, sautéing, frying, stewing, poaching, braising, and broiling. Students will be given an assignment (which includes a soup, protein, vegetable, and starch) to prepare, present, taste, and explain. (High Pass/Pass/Fail grading).