Introduction to Food Production Principles and Practices

Course Code

CUA 121

Credits

1

Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications use and care of equipment tools utensils and knives recipe use and conversion organization of work and basic cooking methods. The class meets a minimum of 22.5 hours.

Related Programs

Take the next step to a rising career

Fill out this form for more info on your career tech program of choice.

* indicates required

In their own words...

I think most women don’t know that welding is an awesome trade for them; women have much more refined motor skills.

Ryan M. Thomas
Welding Instructor