Prerequisite or Corequisite: CA 113.IIntroduction to the professional kitchen. Emphasis on classical cooking and current scientific theories provides the student with a solid understanding of food chemistry and cooking techniques. Study of equipment, ingredients and basic cooking methods of the modern professional kitchen. Hands-on application of theory and techniques. Kitchen safety, knife skills, and preparation ofsauces, soups, basic entrees, vegetables and starches.Hours: 144 (36 lecture,108 lab)Transfer Information: CSU TransferableSBCC General Education: NoneGrading Options: Pass/No Pass or Standard Letter
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