CA 109 - Introduction to Culinary Arts

Credits: 1-6
LAB hours per week: 12
This course is an introduction to food safety and sanitation policies focusing on current regulations, best practices, and science-based information. Students develop knowledge of the organization of food service storerooms including product and equipment identification. Industry standard knife skills and common culinary math principles are covered. Students learn the basics of breakfast and egg cookery and fabrication techniques for meat and seafood.
Course Attribute(s): None