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Apr 25, 2024
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PUBLISHED 2019-2020 Credit Catalog [ARCHIVED CATALOG]
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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:
© 2015-2018, Southern Alberta Institute of Technology (SAIT). All Rights Reserved. Domestic Fee 554 International Fee 2017.34 Registration Statement View course dates and times.
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