Courses > CAM52 - Food Service Safety, Sanitation, Storage and Equipment
Last Updated 10/1/2014 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.
1 hours lecture
Credit course taken for grade or for credit/no credit