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Introduction to Culinary School
Views: 309
- Title: Introduction to Culinary School
- Author(s): Robert Hall
- Publisher: Common Ground Research Networks
- Collection: Learning Design and Leadership Modules
- Series: Art
- Keywords: Antonin Careme, Agustue Escoffier, Chef, Culinary Education, Chef Knife, Classical Knife Cuts, Mother Sauces, Basic Cooking, Taste
- Date: October 18, 2019
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Copyright \u00A9 <YEAR>, Common Ground Research Networks, All Rights Reserved
Abstract
This work is an introduction to culinary arts education. Each module engages students in their own learning through a multimodal exploration of the culinary arts industry and what knowledge and skill are required to become a successful culinary practitioner.
