Post Secondary

Food science principles applied to professional culinary food preparations. Units include professional kitchen operation, recipe terminology, culinary math and cooking techniques for various food categories. In addition, careers in the culinary industry are explored; including professionalism, ethics and etiquette.

Pre/Corequisite: 10-316-100 SANITATION FOR FOOD SERVICE OPERATIONS. Condition: Accepted into the Culinary Arts Associate Degree program or Culinary Assistant Technical Diploma, or with Dean approval.

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