CABT 9000 Introduction to Culinary Fundamentals
250 hrs
PREREQ.: ESLN 3600 or TRST 2322 or placement in ESLN 3700 or TRST 3331; and; TRST 2421 or placement in TRST 3421
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.

After successful completion of this course, students will be able to:

Find more details on this course in its official Course Outline of Record