Introductory commercial food preparation for professional kitchens through a combination of extensive hands-on practice, lecture and demonstrations. Focus on preparation of multicultural breakfast foods, salads, and sandwiches while taking into account sanitation, sustainability, waste reduction, and seasonality.
Course ID
10A
Department
Subject
Units
4.5
Requisites
PREREQ: Admission to the Culinary Arts and Hospitality Studies degree program; Completion of or concurrent enrollment in: CAHS 10B
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-38
Lab hours
Lab-140
Has field trips
0