CAHS 10Q Culinary Fundamentals I (5)
Lec-4, lab-20
Credit, Degree Applicable
PREREQ.: Admission to the Culinary Arts and Hospitality Program as a degree-candidate student; ESL 150 or ENGL 92 or placement in ESL 160 or ENGL 93.
Fundamentals of commercial food preparation for the hospitality industry. Skills for handling professional kitchen tolls and equipment through practical application. Preparation of various hot and cold savory dishes and various baked goods. Practice of food sanitation, safety techniques, kitchen mathematics and terminology, organizational skills, and introduction to customer service.
CSU
All sections will charge a material fee of $75.00