CA 101 — Intro To Culinary Arts

2 credits · 2 hours

studies the fundamental elements of the food service industry, including terminology, equipment identification and usage, and produce and food product identification. Students learn proper sanitation procedures and safe food handling practices. Information regarding various foods and trends in the industry is discussed. This course is applicable toward all certificates, AAS, ALS (credit hours 2.0, lecture hours 2.0).

Part of

• Culinary Arts Associate in Applied Science
• Baking and Pastry Certificate
• Chef’s Assistant Certificate
• Culinary Management Certificate
• Food Preparation Certificate
• Hospitality Management Associate in Applied Science
• Food Service Management Certificate
• Hospitality Management Fundamentals Certificate
• Hospitality Operations Certificate

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