FON 180 - Principles and Skills for Professional Cooking

Institution:

Estrella Mountain Community College

Subject:

Description:

3 Credits. 5 Periods. Introductory principles and skills for professional cooking. Introduces organizational structure of kitchen staff in different types of kitchens. Includes basic principles of safety and sanitation, equipment and utensil use, French cooking terms, recipe use, measuring techniques, identification and use of seasoning agents, and basic cooking methods applied to stocks, sauces and soups, vegetables, starches, entrees, and eggs. Emphasis on practical experiences in a commercial kitchen. Prerequisites: None.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.emc.maricopa.edu

Phone Number:

(623) 935-8000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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