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...

 I saw the lower tuition, the small class sizes and the hands on training.  It keeps my interest and working as a team helps my communication skills too.

Michael Young
Culinary Arts Student