RMGT 2 - Fundamentals of a Prep/Line Cook
- Recent Professors
- Pamela Carlin
- Recent Semesters
- Winter 2027
- Class Size
- 15 students
- Difficulty
- 6.7Demandingout of 10
- Credits
- 4.5
- Winter 2027 Sections
- View Winter 2027 sections of RMGT 2
- Transfers To
- Not transferable
- Description
- This course will provide the student with the essential training as a prep/line cook. This training includes understanding culinary terminology, proper use of kitchen equipment and hand tools, as well as practical experience. This course does not apply to the Associates Degree.