CLA 100 Culinary Essentials
This course introduces students to the basics of the professional kitchen. Emphasis is on equipment knowledge, knife skills, professionalism, sanitation and safety and history of the modern kitchen. Students are required to successfully perform a variety of knife cuts and identify basic kitchen equipment. Students complete work in the labs so that they can learn safe and efficient kitchen operations. R, 12 (2 laboratory hours)
Corequisite
HSP 100 - Must be taken at the same time as this course.