CLA 131 — Food Production I
Food Production I focuses on introductory cooking techniques used in the professional kitchen. Basic cooking techniques such as braising, sautéing, steaming and roasting are covered. Emphasis is on fundamental cooking techniques including knife skills, stocks, sauces, soups, vegetables, starches, and breakfast foods. R, W, M1, 12 (2 lecture hours and 2 laboratory hours) Note: In addition to tuition, this course requires an additional variable tuition rate.
Part of
- Baking and Pastry Certificate ⢠Certificate of Achievement
- Culinary Arts ⢠Associate in Applied Science
- Culinary Manager ⢠Certificate of Achievement
- First Cook ⢠Certificate of Completion
- Hospitality Management ⢠Associate in Applied Science
- Hospitality Professional ⢠Certificate of Completion
- Hospitality Supervisor⢠Certificate of Achievement