CA 112 Stations, Tools, and Culinary Techniques
A program orientation course providing students a thorough first exposure to the history of food service; the identification and use of common ingredients; professional work habits and attitudes; and to a basic understanding of equipment, knife handling techniques and culinary terms and methods.
Corequisite
Corequisite:
CA 101 Culinary Arts Practicum I,
CA 111 Foodservice Safety and Sanitation
Offered
Offered Fall only
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
Communicate an understanding the history of food service; identification and use of common ingredients; Develop professional work habits and attitudes; Communicate an understanding of the basic commercial kitchen equipment, knife handling techniques, and culinary terminology and methods.