CAHS 10 Culinary Fundamentals I (11.5)
Lec-70, Lab-393.8
Credit, Degree Applicable
PREREQ.: ESL 150 or ENGL 92 or placement in ESL 160 or ENGL 93
Fundamentals of commercial food preparation for hotels, restaurants and bakeries. Skills for handling of professional kitchen equipment, tools and machinery through practical application. Preparation of breakfast, salads, sandwiches, artisan breads, breakfast pastries, cookies, plated desserts, cakes pies and tarts. Practice of sanitation and safety techniques; kitchen terminology; mathematics related to recipe conversions and measurements; organizational skills, accuracy and speed.
CSU
All sections will charge a material fee of $75.00