BASIC FOOD PREPARATION LAB

Catalog description

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 various types of food items.  At the conclusion of this course students will demonstrate basic food preparation skills.   This course is CORE for AAS/AAT or Diploma in Culinary Arts or Commercial Food Services. NOTE :