HOTFS 436A - Culinary Arts I

Institution:

Chaffey College

Subject:

Description:

Class hours: 16-18 lecture; 48-54 laboratory. Limitation on Enrollment: Proof of a current negative tuberculosis test is required. Prerequisite: Hotel and Food Service Management 16 and 18. Advisory: Completion of Mathematics 510. Introduction to the culinary arts, including a historical and contemporary exploration of cultural cuisines. Practical application of culinary theory and technique that provides students with a realistic experience of professional cooking and kitchen culture. Focus on basic and intermediate knife skills; the production of stocks, soups and sauces; vegetable and starch identification, fabrication, and cookery; egg and breakfast comestibles; and the cold kitchen, including salad, cold sauce, and sandwich preparation. Kitchen safety and sanitation rules are revisited and practiced. May be taken three times. 1306.30

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.chaffey.edu

Phone Number:

(909) 652-6000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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