CA 112 Stations, Tools, and Culinary Techniques
Provides students a thorough first exposure to the history of food service; the identification and use of common ingredients; professional work habits and attitudes; and to a basic understanding of equipment, knife handling techniques and culinary terms and methods. Corequisite: CA 111 Foodservice Safety and Sanitation and CA 112 Stations, Tools and Culinary Techniques.
Corequisite
Corequisite:
CA 101 Culinary Arts Practicum I,
CA 111 Foodservice Safety and Sanitation
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
Communicate an understanding the history of food service; identification and use of common ingredients; Develop professional work habits and attitudes; Communicate an understanding of the basic commercial kitchen equipment, knife handling techniques, and culinary terminology and methods.