Culinary Arts Basic Training Courses
PREREQ.: ESLN 3600 or TRST 2322 or (placement into ESLN 3700 or TRST 3331); TRST 2421 or placement in TRST 3421
Introduction to kitchen basics, including 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.
ADVISE: CABT 9000
Teaches specific skills to effectively deal with customers and clients in the hospitality industry. For the front-line employee who is the first point of contact with customers.