Catalog Entries |
Winter 2020
Apr 30,2024 |
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| CA 159 - Kitchen Fundamentals |
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Prerequisite: CA 175
This course will give hospitality students a hands-on experience in the professional kitchen; including the
fundamentals of food safety, sanitation, mastering tools and equipment, basic cooking techniques, and basic skills that are found in kitchen operations.
2.000 Credit hours 40.000 TO 48.000 Other hours Syllabus Available Levels: Credit Schedule Types: Lec/Lab CA & Hotel/Rest/Tour Mgmt Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education |
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