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Preface: Culinary arts, in which ‘culinary’ means "related to cooking", are the ‘arts’ of preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are called "chefs" or "cooks", although, at its most general, the terms "culinary artist" and "culinarian" are also used. Table manners as an exemplar, ("the table arts") are sometimes referred to as a culinary art. Expert chefs are required to have knowledge of food science, nutrition, and diet and are responsible for preparing meals that are as pleasing to the eye as they are to the palate. This text was written by Chef Randy Cheramie for CULA 111: Culinary Foundations at the Chef John Folse Culinary Institute at Nicholls State University.

title "Culinary Foundations" 2021 by William Thibodeaux
under license"Creative Commons Attribution Non-Commercial Share Alike"

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Culinary Foundations

Created March 11, 2021 by William Thibodeaux

Download: CULA_111_Binder1.pdf

Subject:: Culinary Arts
Material Type:: Textbook
Provider:: LOUIS: The Louisiana Library Network

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Thibodeaux, William. "Culinary Foundations". OER Commons. Institute for the Study of Knowledge Management in Education, 30 Jul. 2019. Web. 29 Nov. 2023. <https://louis.oercommons.org/authoring/96-culinary-foundations>.

Thibodeaux, W. (2019, July 30). Culinary Foundations. OER Commons. Retrieved November 29, 2023, from https://louis.oercommons.org/authoring/96-culinary-foundations.

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Created Jul 30, 2019 by William Thibodeaux

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