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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

Related services

Emily's Cafe is a product of our Culinary Arts Program. Our entrees are ordered, created, prepared, and served by our Culinary Arts students.

Planning an event? Let Emily's Catering help. Check out our catering menu.

... more »

Relax. Correct. Nourish. Beautify. Rejuvenate.

Emily's Spa offers relaxing facials, waxing, and make-up application at lower prices while our students practice and hone their skills in the field of skin care. All work performed by... more »

In their own words...

This program prepares you for all the aspects involved with working in a medical office and the teachers help you every step of the way.

Janeth Corral-Caraveo
Student