CA 120. Professional Culinary Skills 1

This course will enable the student to learn the core components of the history and tradition of the professional kitchen. The student will learn the classical and modern kitchen brigade systems. The student will develop basic skills in sanitation practices; heat transfer methods; and knife identification, maintenance, and handling. The student will train in basic individual cooking techniques, butchering, filleting, and meat and seafood identification. The student will become familiar with individual kitchen equipment and different metals used for different tools.

Corequisite(s): Concurrent enrollment in HM 101.

Credits: 3