ACI; Last Day of Basics 

Last day of Basics for a new class at the Arizona Culinary Institute.
Basic Culinary Arts I | 5 Credits (3 weeks / 105 hours)
Students are given a thorough introduction into the basic skills, techniques, concepts and theory involved in professional cooking. Emphasis is given to Classical French Cooking Theory including The Principles of Escoffier, The Mother Sauces, and a variety of traditional and modern preparation techniques. Students are taught proper knife skills and handling, safety and sanitation including ServSafe Certification. Class is theory and practical.