CACM 115 Principles of Commercial Cooking
3
hours lab,
1
units
Grade Only
Description: This course is a practical, hands-on study of basic commercial cooking techniques. Emphasis is placed kitchen and restaurant operations, including safety and sanitation. Students prepare meals in a commercial kitchen setting. This course is designed for students majoring in hotel management or dietary services, and anyone interested in basic commercial kitchen operations.
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):
- Dietetic Service Supervisor - Certificate of Performance