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Nov 23, 2024
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PUBLISHED 2020-2021 Credit Catalog [ARCHIVED CATALOG]
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BAKE 227 - Introduction to Cooking
Course Description:
This practical course introduces the student to the daily operation of a production kitchen and the skills required across culinary disciplines. Cooking methods, knife skills, stock production, sauces, equipment familiarization, terminology and product identification are among the topics covered in the course.
3 Credits
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