Kitchen Essentials

Catalog description

This course introduces food safety and culinary mathematics as topics vital to learning to operate a safe and economically viable professional kitchen. This course covers sanitation through the identification; control and elimination of food borne illnesses; proper personal hygiene; movement or flow of food; industry standard sanitary facility requirements; pest management systems and food safety regulations. Students also have an opportunity to learn culinary mathematics through weights and measures, unit conversions, weight to volume conversions, yield percent applications, recipe scaling and recipe cost concepts which help prepare students to perform in their chosen careers.