Fundamentals of commercial food preparation for the hospitality industry. 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.
Course ID
10NL
Department
Subject
Units
6.5
Notes
All sections will charge a material fee of $75.00
Requisites
COREQ: CAHS 10N
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lab hours
Lab-350
Has field trips
0