HOS 307501 Culinary Academy - Basic
This course introduces the concepts, skills, and techniques for volume food production in an institutional setting. Emphasis is placed on development of skills in knife, tool, and equipment handling and applying principles of food preparation to produce varieties of food products. Additional emphasis is placed on interview skills, resume writing, job survival skills, and a compilation of basic management skills including purchasing, cost control and menu development. Student's will receive Serve Safe and CPR Certification.
Offered
(F, SP, SU)