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.

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In their own words...

Water Quality Management is a fast paced industry and you are able to earn a certificate in less then a year.

Jeffrey Barnier
Water Quality Managment Instructor