CABT 9000 Introduction to Culinary Fundamentals
150 hrs
Noncredit
PREREQ.: Completionof ESLN 3600 or placement into ESLN 3700. Completion of TRST level 2 math and reding/writing; or placement into TRST level 3 math and reading/writing.
Introduction to kitchen basics, such as equipment use, safety, and sanitation. In addition, this course focuses on culinary fundamentals such as knife skills, classic cooking methods and preparation, vocabulary and basic kitchen math.