Courses > CAM51 - Basic Commercial Food Preparation

Last Updated 12/22/2014 1:21 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

Semester Section Seats* Instructor Begins Ends Location







Fall 2008 0253 16/5 STUART J Aug 19 Dec 18 Ukiah
Spring 2009 5057 9/5 FRANCIA R Jan 20 May 19 Covelo

* Seats - Open/Wait
Last Updated 12/22/2014 1:21 AM

 





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