CA 112 - Principles of Food Preparation

Credit Hours: 3
Lecture: 0.5 Lab: 5
This course is designed to give students an introduction into the workings of a commercial kitchen. Students will learn the proper and safe ways to operate, handle, use and maintain kitchen equipment and machinery through demonstration and practical experience. Additionally, students will learn professional cooking methods, food preparation techniques, kitchen station management, inventory management, and sanitation management practices widely used throughout many facets of the foodservice industry including the use of produce, grains, dairy products, and staple groceries in preparation of soups, sauces, and side dishes. Prerequisite(s): Placement into ENG 021 and ENG 099, or ENG 022 and ENG 099, or the EAP course sequence ENG 078 and ENG 088, or ENG 096 ; or minimum grade “C” in one of the following: ENG 020 and ENG 098, or the EAP course sequence ENG 077 and ENG 087. Corequisite(s): CA 152 .
Notes: This is an eight-week course. CA 152 will be the offered during the second 8 weeks of the semester. Students must successfully pass CA 112 in order to begin CA 152.

Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional Semesters Offered Fall, Spring, Summer

Is this a Human Relations/Diversity Course? No