CLN ART 111 - CULINARYARTS ORIENTATION I
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Difficulty
- 7.0Demandingout of 10
- Credits
- 4
- Transfers To
- CSU
- Description
- With a combination of lecture and lab practice, the students are introduced to the world of commercial food production. Students are introduced to culinary theories and develop skills in knife handling, ingredient identification, small and large equipment use, weights and measures, recipe development and cooking fundamentals