CSST 9661 Food Preparation and DiningServices-Section II
This is the second course of a two semester sequence leading to a certificate in Food Technology and Dining services. The course provides students with the basic skills required for entry-level work in professional kitchens. The curriculum includes intensive hands-on training providing food for the Educated Palate Restaurant demonstrations readings and lectures on a variety of culinary topics.
All sections will charge a material fee of $75.00
After successful completion of this course, students will be able to:
- Outcome 1: Execute basic kitchen techniques and procedures
- Outcome 2: Describe and practice proper food safety, sanitation, and personal hygiene
- Outcome 3: Describe and practice basic math for hospitality operations
- Outcome 4: Identify professional tools, equipment, and materials; demonstrate their safe and proper use