CUIS 111 — Professional Cooking I CUIS 111 8 Credits/Units

Hands-on preparation of product utilizing skills introduced in Culinary Fundamentals I. Emphasizes kitchen safety, knife skills, basic cooking preparations, sanitation, stock preparation, basic meat/protein fabrication. Production for customer service and application of techniques through kitchen station rotation. [GE]

Part of

• Cuisine Fundamentals (CA)(Plan Code: CACCFC20)
• Cuisine Management (AAT)(Plan Code: CACCMAPT)

Source ↗

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