BASIC FOOD PREPARATION

Catalog description

In this course students acquire 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 various types of food items.  This course is CORE for AAS/AAT or Diploma in Culinary Arts or Commercial Food Services. NOTE: The combination of this course and CUA 120 – Basic Food Preparation Lab are suitable substi