CFH-711 — Intro to Culinary Arts
This course will prepare students for entry level foodservice positions at sandwich shops, supermarkets, convenience stores, and institutional cooking kitchens. Each student will prepare for the ServSafe certification, and learn the basics of deli operations, short order cooking and basic institutional cooking skills. This course will cover basic kitchen equipment, short order and deli cooking, basic stocks and sauces, starches, protein and basic baking. * (NJDOL Reference Code: 35-2011 Cooks, Fast Food, 35- 2014 Cooks, Restaurant, 35-2015 Cooks, Short Order)