Course Duration : five (5) days (40 hours)

This course introduces the basic Korean Cookery.  Principles of sanitation and safety relative to the culinary industry.  Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness.

This course also provides laboratory experience for enhancing student skills, in the fundamental concepts, skills and techniques in basic cookery.

Emphasis is placed on practical experiences including recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, and other related topics.

Upon completion, students should be able to demonstrate competency and proficiency in basic Korean Cooking skills used in the food service industry.