Description
Professional Cooking 1
Students will learn basic skill sets and foundation block of professional cooking in a practical environment. The class develops foundation skills that are used in every kitchen. Emphasis of the class is: sanitation, knife skills, heat transfer, protein cooking, working in teams, Mise en place, sauce production and starch cookery.
Details
Grading Basis
Official
Units
4
Offering
Course
CUL ARTS 10316111
Academic Group
Associate Degree
Academic Organization
Hospitality
Enrollment Requirements
NexGen Arith 237+ or ACCP Arith 46+ or ACT Math 15+ or Math Concepts, #74854747. Reserved for students in Culinary programs.