HRC 135 — C Culinary Fundamentals I 3 Units
Term hours: 36 lecture and 72 laboratory. Great cuisine rests on the mastery of seemingly simple preparations and techniques that determine the quality of the final product. This course will focus on the basic principles, skills, and techniques associated with culinary arts, involving various cooking methods including classic and modern techniques. Students will identify various kitchen to include; food products and equipment used within the commercial food operation. $95.00 Material Fee - PAYABLE AT REGISTRATION. (CSU, C-ID:HOSP 160).