Syllabus written by Chef Randy Cheramie for CULA 111: Culinary Foundations at the Chef John Folse Culinary Institute at Nicholls State University.
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.