Culinary Foundations and Food Preparation Techniques provides students with the essential knowledge of kitchen equipment, knife skills, and basic principles of food preparation. Students prepare various meats, vegetables, and starches, which will form the basis for all future culinary and baking production lab courses. Students also demonstrate short-order cooking techniques, as well as the artistic presentation of hot and cold foods. Students must demonstrate proficiency in each of the four focus areas to successfully complete this course.