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: Foodservice Safety and Sanitation and Stations, Tools and Culinary Techniques.

Part of

• Culinary Arts, Associate of Applied Science
• Nutrition and Food Service Systems emphasis, Associate of Science

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