CA 105 Culinary Fundamentals
is a study of the fundamental elements of the food service industry, including terminology, equipment identification and usage, information regarding types of foods and trends in the industry, and basic preparation techniques. Students break down and operate kitchen equipment and learn and use the following: cooker methods, product identity, soups, stocks and sauce, and the function of production kitchen. Students will also be taught culinary math and its application to yields and recipe costs. This course is applicable toward all certificates, AAS, ALS (credit hours 3.0, lecture hours 2.0, lab hours 3.0).
Prerequisite
CA 101 and
CA 150 and must have valid Food Sanitation Manager or Food Handler Certificate.