CAHS 10NL - Culinary Fundamentals 1 Laboratory
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- 6.5
- Transfers To
- CSU
- Description
- Fundamentals of commercial food preparation for the hospitality indus- try. Skills for handling professional kitchen tools and equipment through practical application. Preparation of various hot and cold savory dishes and various baked goods. Practice of food sanitation, safety techniques, organizational skills, and kitchen mathematics and terminology. This course is the laboratory component for CAHS 10N. CSU All sections will charge a material fee of $75.00