CA 240. Professional Culinary Skills 3

This course will enable the student to cook with precision, consistency, and speed. The student will train on in real time professional kitchen scenarios and environments. The student will learn the skills needed to be a trained leader, efficient and dependable in the professional kitchen. The student will be introduced to the duties of kitchen supervisors. The student will consistently employ dry, moist, and mixed cooking techniques. The student will demonstrate and practice Hazard Analysis Critical Control Point (HACCP) food safety standards.

Prerequisite(s): CA 220 with a C or better.

Credits: 3