CAI 127 - Production Kitchen Skills II

Institution:

Hudson County Community College

Subject:

Description:

A continuation and reinforcement of the concepts and practices of Production Kitchen Skills I. This course exposes the students to more advanced techniques and applications utilizing different cooking methods. Students will be exposed to a variety of seafood items, as well as commercial meat cuts used for beef, lamb, veal, pork and poultry. Prerequisite: CAI 117

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hccc.edu

Phone Number:

(201) 714-7100

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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