CA 121 - Kitchen Lab

Credits: 4
LAB hours per week: 8
This course is designed to introduce students to foodservice production. Knowledge will be gained in the organizational tactics of ordering and receiving product and physical inventory control through to the execution of producing and packaging various food items for retail sales. Emphasis will be placed on product and recipe knowledge and understanding. Students are encouraged to apply the skills and knowledge they have acquired in previous courses and will learn in this and subsequent courses toward standards in present day foodservice industry production. They will practice basic culinary principles plus safety and sanitation procedures.
Course Attribute(s): None