Syllabus Information |
Fall 2016
Apr 04,2025 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| CA 159 - Kitchen Fundamentals |
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Associated Term:
Fall 2016
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Understand and demonstrate an understanding of state and federal food sanitation/safety concepts and regulations as they apply to a food production setting and HACCP principles. 2. Identify and demonstrate safe and proper use of common kitchen tools and equipment. 3. Understand the various menu types, concepts, and uses. 4. Apply and perform basic math function, and uses of various ingredients. 5. Utilize standard weights and measures, scaling, and measurement techniques. 6. Demonstrate understanding and perform basic cooking techniques. Required Materials: Technical Requirements: |
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