CLA 131 Food Production I
Food Production I focuses on introductory cooking techniques used in the professional kitchen. Basic cooking techniques such as braising, sautéing, steaming and roasting are covered. Emphasis is on fundamental cooking techniques including knife skills, stocks, sauces, soups, vegetables, starches, and breakfast foods. R, W, M1, 12 (2 lecture hours and 2 laboratory hours) Note: In addition to tuition, this course requires an additional variable tuition rate.
Corequisite
CLA 100 with a minimum grade of 'C' and HSP 100 with a minimum grade of 'C'