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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.
|In Person||08/22/2016- 12/12/2016||M||8:30AM- 12:45PM||
4 of 18 Seats Available
|In Person||08/21/2016- 12/11/2016||Su||9:00AM- 1:15PM||
7 of 18 Seats Available
SUN System The Shared Unique Number (SUN) System helps students identify courses that will directly transfer among Arizona's community colleges and three public universities. Using the SUN System, students can easily search for and enroll in courses that offer direct equivalency at other Arizona colleges and universities. SUN courses have their own unique course number and prefix listed alongside each college's course number.
Visit www.azsunsystem.com for more information.