Introduction to Culinary Arts is a course designed to introduce students to fundamental food preparation terms, concepts, and methods in Culinary Arts using laboratory practice. Fundamental techniques, skills, and terminology are covered and mastered with an emphasis on basic kitchen and dining room safety, sanitation, equipment maintenance and operation procedures. Some of the foods you will prepare are breakfast items, breads, pastry/desserts, proteins, pasta, etc., as well as foods specific to different regions in the world. You will also be participating in food-based competitions and contests with your peers.