CA 105 — Culinary Fundamentals
is a study of the fundamental elements of the food service industry, including terminology, equipment identification and usage, information regarding types of foods and trends in the industry, and basic preparation techniques. Students break down and operate kitchen equipment and learn and use the following: cookery methods, product identity, soups, stocks and sauce, and the function of production kitchen. Students are also taught culinary math and its application to yields and recipe costs. This course is applicable toward all certificates, AAS, ALS (credit hours 4.0, lecture hours 2.0, lab hours 4.0).
Prerequisites: CA 101, CA 150