CA 1230 - Professional Kitchen I Cooking

Institution:

Utah Valley University

Subject:

Culinary Arts

Description:

Prerequisite(s): CA 1120. Covers advanced food service skills in a commercial kitchen environment. Introduces center of plate foods, starches, vegetables, and compound sauces. Advances comprehension of ingredients, stocks, soups, sauces, protein fabrication, cooking methods, flavor and taste development . Includes daily end product assessment. Emphasizes sustainability, sanitary food handling practices and professional work habits. Course fee of $750 for materials and equipment applies.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

CA 1240

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

08/15/2019 - 08/14/2021 08/15/2017 - 08/14/2019 09/01/2012 - 08/14/2017 

Institution Website:

www.uvu.edu

Phone Number:

(801) 863-8000

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

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