CA 112 - Introduction to Food Preparation

Lecture - Lab - Credit Hours: 4-8-6
Practical experience in the handling of tools, material and equipment, and the properties and composition of food. Basic knowledge of meat, produce, dairy products, and staple groceries. Experience in the preparation of entrees, soups, salads and sandwiches, and experience in sanitation procedures, and basic dining room operation. Prerequisite: 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: CA 102 and CA 113 .