Fundamentals of commercial food preparation for the hospitality industry. Concepts for handling professional kitchen tools and equipment, food sanitation, safety, kitchen mathematics and terminology. Theory of the preparation of various hot and cold savory dishes and various baked goods. This course is the lecture component for CAHS 10NL.
Course ID
10N
Department
Subject
Units
4
Notes
All sections will charge a material fee of $75.00
Requisites
PREREQ: Admission to the Culinary Arts and Hospitality Studies degree program COREQ: CAHS 10NL ADVISE: ESL 186 or placement in ESL 188 or readiness for college-level English
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-70
Has field trips
0