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Course Information

Professional Cooking Basics (CKG 108)

Term: 2013-2014 Academic Year Spring Semester

Faculty

Brian G. Tatsukawa
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Description

The Professional Cooking Basics course provides students with the basic knowledge needed to understand the day-to-day operation of a commercial kitchen. The course will involve a strong emphasis on planning and organization of a food service operation which includes recipe breakdown, scheduling, ordering, and menu planning. Students will also learn about the basic cooking styles used in all professional kitchens. Course Fee: $100.00