Last Updated 6/19/2013 1:19 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