CA 120. Professional Culinary Skills 1

This course will enable the student to develop basic culinary skills in the kitchen environment. The student will learn skills in sanitation, basic cooking principles and methods, knife skills, safe food handling, safe equipment handling, and meal preparation for commercial consumption. The student will engage in multiple areas of basic cooking and meal preparation.

Corequisite(s): Concurrent enrollment in HM 101 is also required.

Credits: 3