Jul 20, 2019  
PUBLISHED 2018-2019 Credit Catalog 
    
PUBLISHED 2018-2019 Credit Catalog [ARCHIVED CATALOG]

COOK 202 - Culinary Fundamentals


Course Description
Introduces basic skills and knowledge to be successful in culinary training. Safety and sanitation, cooking methods, knife skills, stock production, sauces, equipment familiarization and trade calculations are covered. Writing tasks and program processes and expectations are established.

3 credits

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