Transfers ToNot transferableDescriptionThis course serves as an introduction to kitchen basics, such as equipment use, safety, and sanitation. In addition, this course focuses on culinary fundamentals such as knife skills, classic cooking methods and preparation, vocabulary and basic kitchen math. This is the first course in a sequence of two courses leading to a certificate in Food Hospitality Technology, and provides the student with the basic skills required for entry-level work in professional kitchens. 