Preparation of hot and cold foods in a commercial food service operation; experience in volume food production preparing salads, soups, stocks, sauces, entrees, starches, and vegetables; designed to develop knowledge and skills necessary to cook in a variety of commercial kitchens. Prerequisites: (CUL105 and FON104) or permission of Department or Division. Corequisites: CUL211BB.
|In Person||08/25/2015- 10/29/2015||Tu,W,Th||9:00AM- 1:50PM||
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