GASC 2010 Culinary Skills I

Discussion of the basic concepts of the professional kitchen and its flow of work. Use of kitchen equipment and tools, as well as the application of the security and hygiene norms. Includes the preparations of broths, soups, mother sauces and the cutting of vegetables. Requires 30 class hours and 90 hours of closed lab.

Credits

4

Prerequisite

GASC 1000

Corequisite

GASC 1000