HOSP 015INDUSTRY CULINARY FOUNDATIONS I

Catalog

Fundamental culinary principles, techniques and operations with an emphasis on product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals and professional standards of commercial kitchen operations. No credit if taken after CUL 145A. Total of 36 hours lecture and 54 hours laboratory. Transfer Credit: CSU C-ID: HOSP 160X Grade Mode: L, P, A