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May 14, 2024
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PUBLISHED 2020-2021 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
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