CUIS 121 — Professional Cooking II CUIS 121 8 Credits/Units

Hands-on preparation of product utilizing those skills introduced in Culinary Fundamentals I and II through kitchen station rotation. Emphasis on breakfast cookery, healthy cooking, regional and international dishes for customer service. Apply cooking techniques and refine customer service through kiosk service and station rotation. [GE]

Part of

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

Source ↗

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