ACL-014 — Kitchen Basics
ACL - 014 Kitchen Basics ACL - 014 Kitchen Basics 2 Credit(s) This course provides instruction in procedures for receiving and storing food, knife skills and cutting techniques, portioning and measuring, safe handling and operation of industrial and small kitchen equipment, kitchen organization and roles and responsibilities. Prerequisite(s): Admission to the Employment Transition/Culinary Assistant Program For information about transferability: BC Transfer Guide For more information visit our timetable