BEGINNING FOOD PREPARATION

5 Units

 

Culinary Arts 111 provides an introduction and application of the principles of food preparation for the consumer by professionals. The course emphasizes high production standards, attractive service, use of proper equipment, and efficient use of time. The course also stresses food selection, food storage, food sanitation, and recipe and product evaluation. Lecture 3 hours, laboratory 6 hours.

 

Prerequisite: None.

 

Transfer credit: CSU