Course Information

Professional Cooking Basics (CKG 208)

Term: 2019-2020 Academic Year Summer Session


Brian G. Tatsukawa
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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. Prerequisite: CUL-101 or BKG-101. Course fee: $100.00. Offered: Fall, Spring.