CA 110 — Mise en Place
This course covers the act of organizing ingredients of a recipe in a way that is convenient and orderly, including preparing the work station. Recipe conversions and proper measuring skills in both standard U.S. measurements and metric measurements and in liquid and dry ingredients are covered. Students will apply knowledge of rules and laws referencing sanitation and safety regulations in the kitchen as well as in dry and cooler storage.
Prerequisites: CA 105, CA 200