Students apply principles of proper food handling, kitchen safety, and sanitation as it relates to the food industry. Students also learn the principles of cooking and cooking methods that include dry, moist, and combination methods. Topics include kitchen tools and equipment, knife skills, food and plate presentation, food evaluation, seasonings, flavorings and aromatics, fats, dairy products, eggs, and palate development. NOTE: The co-requisites CHRM 1000 and CHRM 1020 can be taken concurrently or have previously been completed. Current ServeSafe certification can be substituted for CHRM 1020. Course formerly Culinary Foundations I.