Introduction to kitchen basics, including 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.
Course ID
9000
Department
Subject
Units
0
Requisites
PREREQ.: ESLN 3600 or TRST 2322 or (placement into ESLN 3700 or TRST 3331); TRST 2421 or placement in TRST 3421
Credit type
Noncredit
Has field trips
0