# Culinary Foundations

- By: Randy Cheramie and William R. Thibodeaux
- Publisher: Chef John Folse Culinary Institute at Nicholls State University
- Source: [LibreTexts](https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Culinary_Foundations_(Cheramie_and_Thibodeaux))
- Licence: [CC BY-NC-SA 4.0](https://creativecommons.org/licenses/by-nc-sa/4.0/)
- Read at LibreTexts: https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Culinary_Foundations_(Cheramie_and_Thibodeaux)
- PDF: https://downloads.libretexts.org/api/v1/download/workforce-20772/pdf

Culinary arts, in which ‘culinary’ means "related to cooking", are the ‘arts’ of preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are called "chefs" or "cooks". Expert chefs are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as they are to the palate.