CUIS 131 — Professional Cooking III CUIS 131 8 Credits/Units

Hands on preparation of product utilizing those skills introduced in culinary fundamentals theory 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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