BASIC FOOD PREPRATION LABATORY

Catalog description

Corequisite: CUA 110. In this course students apply fundamental knowledge and skills in preparing a variety of basic foods. Specific topics include safety, the history of food service, professional standards of conduct and ethics, credentialing, the kitchen brigade, tools, and techniques for preparing vrious types of food items. At the concludsion of this course students will demonstrate basic food preparation skills.