Last Updated 5/25/2013 1:18 AM
This is where the budding professional chef begins. Start with the basics
taught in a commercial environment with the highest standards. Learn
proper knife techniques, commercial equipment use, and the skills for each
station in a kitchen. Learn sauce making from the classics to
contemporary, presentation techniques, flavor pairing, and the elements of
taste. Produce meat, fish and poultry types and cuts and preparation are
all introduced through lecture and hands-on application.

Units	3 unit
Hours	1 hours lecture 6 hours labratory
Length	17 weeks
Graded	Credit course taken for grade or for credit/no credit
Classification	Occupational education courses
Version	01

Scheduled Sections