GASC 2010
Culinary Skills I
Inter American University of Puerto Rico-Arecibo · UGRD · Fall 2026
1 section
Catalog description
Discussion of the basic concepts of the professional kitchen and its flow of work. Use of kitchen equipment and tools, as well as the application of the security and hygiene norms. Includes the preparations of broths, soups, mother sauces and the cutting of vegetables. Requires 30 class hours and 90 hours of closed lab.
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001
Availability not recently verifiedClass #inter_american_puerto_rico_areci-1136Fall 2026UGRD4 credits
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