Introductory principles and skills for professional cooking. Introduces organizational structure of kitchen staff in different types of kitchens. Includes basic principles of safety and sanitation, equipment and utensil use, French cooking terms, recipe use, measuring techniques, identification and use of seasoning agents, and basic cooking methods applied to stocks, sauces and soups, vegetables, starches, entrees, and eggs. Emphasis on practical experiences in a commercial kitchen. Prerequisites: None.
|16705||In Person||TR||January 14, 2020 - March 6, 2020||8:00am - 12:10pm||Lecture & Lab|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|January 21, 2020||February 4, 2020||0001||$100.00|