CACM 110 Fundamentals of Cooking & Service
12
hours lab,
4
units
Grade Only
Description: This is a beginning laboratory course in food preparation and presentation including cooking equipment, techniques, and safety procedures, using weights and measures, and interpretation of recipes. Product identification, basic cooking techniques and procedures based on nutrition and classic preparation methods are presented. Students are provided the hands-on experience in preparing meals by following recipe structure and using and modifying recipes based on knowledge gained through the course. Food preparation is produced in a time-restricted setting to prepare for functioning in a commercial kitchen. This course is designed for students interested in pursuing a career in Culinary Arts/Culinary Management.
Check the Online Class Schedule for information about course Prerequisites, Co-requisites, Enrollment Limitations and Advisory information .
Degree Link
This course can help you earn the following degree(s) or certificate(s):
- Culinary Arts/Management in Hospitality - Associate in Science
- Culinary Arts/Management in Hospitality - Certificate of Achievement