CA112 — Foundations of Professional Cooking I
CA 112 - Foundations of Professional Cooking I CA 112 - Foundations of Professional Cooking I Lecture: 0.5 Lab: 5 This course is designed to give students an introduction into the workings of a commercial kitchen. Students will learn the proper and safe ways to operate, handle, use and maintain kitchen equipment and machinery through demonstration and practical experience. Additionally, students will learn professional cooking methods, food preparation techniques, kitchen station management, inventory management, and sanitation management practices widely used throughout many facets of the foodservice industry including the use of produce, grains, dairy products, and staple groceries in preparation of soups, sauces, and side dishes. Notes: This is an eight-week course. CA 152 will be the during the second 8 weeks of the semester. Students must successfully pass CA 112 in order to begin CA 152. Is course repeatable for credit? No Variable Hour Exist No Mode of Delivery Traditional Is this a Human Relations/Diversity Course? No Is this an International Course? No Semesters all, Spring, Summer