CA 111 - Basic Commercial Kitchen

Credit Hours: 5
Lecture: 2 Lab: 6
This course is designed to give Hospitality Management and other non-culinary arts major students an introduction into the operation, procedures and working of a commercial kitchen. Students will learn the proper and safe ways to operate, handle, use, and maintain kitchen equipment and machinery by demonstration and practical experience. At the end of the semester, students will be able to demonstrate an understanding of professional cooking methods, ways to ensure and evaluate quality control of purchased and prepared foods, and appropriate commercial kitchen procedures, safety and sanitation. 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 022 and ENG 099, or the EAP course sequence ENG 077 and ENG 087. This course is for non-culinary arts majors.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional

Is this a Human Relations/Diversity Course? No