CAI 117 - Production Kitchen Skills I

Institution:

Hudson County Community College

Subject:

Description:

This course is intended to provide a strong foundation in the basic fundamentals of commercial food preparation and practices. Proper knife skills, and the use and care of tools and equipment is demonstrated and practiced in the laboratory. Emphasis is placed with students using hands-on experience in food production utilizing designed introductory menus. The hands-on experience is supported with demonstrations and lecture in the laboratory. Students will learn the appropriate cooking methods that may be applied to meats, fish, poultry, starches, and vegetables. The basic cooking methods are introduced and practiced in the laboratory. Students will also learn the proper techniques used in the preparation of stocks, soups, and sauces. Corequisite: CAI 113

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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