CUA 121 - Introduction to Food Production Principles And Practices

Institution:

Arapahoe Community College

Subject:

Description:

Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. The class meets a minimum of 22.5 hours.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.arapahoe.edu

Phone Number:

(303) 797-4222

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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