CAHS 10 Culinary Fundamentals I (5)
Lec-4, lab-22.5
Credit, Degree Applicable
PREREQ.: Admission to the Culinary Arts and Hospitality Management Program; ESL 150 or ENGL 92; 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, artisans 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; introduction to food and customer service, including set-up, serving and clean-up.
CSU