This course introduces students to breakfast and lunch cookery. Students will learn how to poach, grill, bake, and roast. The principles of basic nutrition and plate presentation will be introduced and demonstrated. Emphasis will be placed on breakfast cookery, sandwiches, salads, dressings, contemporary sauces as well as pasta and grain cookery. Topics include emulsification, heat transfer, and protein coagulation and nutritionally sound recipe modifications. Upon completion, students will be able to discuss and demonstrate their learning of basic culinary nutritional concepts utilizing the above cooking techniques.