Learning to Be a Chef:
Introduction to Culinary Arts
Learn about life as a real chef, wear the white coat, toss a homemade pizza, and prepare and consume one great gourmet meal daily. Students will work in a state-of-the-art instructional kitchen while learning about kitchen equipment, supplies, safety, the seven types of professional knife cuts, sanitation skills, and how to prevent food borne infections. On the last day of class, you will receive a certificate of completion and a cookbook of all the recipes prepared. A materials fee of $55 is due to the instructor at the first class. This will include all lunch meals and food for preparation, chef coats, towel rentals, and chef caps. Instructor: Donetta Poisson, M.S., UT Retail, Hospitality, and Tourism Management.
(Grades 7-9, rising)
Course #284829 Fee: $199
Mon. - Fri., 6/9/2008 - 6/20/2008, 9:00 AM to Noon, 10 classes
UT Jessie Harris Bldg., Instructional kitchen (Room 18)

(Grades 10-12, rising)
Course #284829-1 Fee: $199
Mon. - Fri., 6/9/2008 - 6/20/2007, 1:00 PM to 4:00 PM, 10 classes UT Jessie Harris Bldg., Instructional kitchen (Room 18))