Courses > CAM52 - Food Service Safety, Sanitation, Storage and Equipment

Last Updated 4/26/2015 1:21 AM
A course for anyone working in commercial food preparation whether a first
time employee or a seasoned cook. Proper techniques for use of commercial
mixers, stoves, grills, fryers, salamanders, ovens, broilers, slicers and
other kitchen tools are taught in hands-on-exercises. Professional
kitchen terms, knife handling and safety, sanitation, and storage
according to County codes are included.

Units  1 unit
Hours  1 hours lecture 
Length  17 weeks
Graded  Credit course taken for grade or for credit/no credit
Classification  Occupational education courses
Version  02

Scheduled Sections

Semester Section Seats* Instructor Begins Ends Location

Fall 2008 0254 14/5 KUKULINSKY J Aug 22 Sep 26 Ukiah

* Seats - Open/Wait
Last Updated 4/26/2015 1:21 AM


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