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...

As long as you apply yourself the work is really easy and help is available when you need it. EGTC seems to be very organized and knows what it takes to make students successful.

Stephanie Medero
Administrative Assistant Student