Through hands-on culinary chef demonstrations, students will learn the basic methods and practices of an entry level kitchen position. Topics to include: identification, proper use and cleaning of kitchen equipment; proper knife skills; safety and sanitation; cooking methods; techniques and formulas and soft skills for working in a professional kitchen.

HOS 7300 - 01
Central Campus
CEUs: 12.00
Contact Hours: 120.0
Synonym: 18827
Tuition: $180.00
Term: Fall 2019 (8/20/2019 10/24/2019)
Format: Classroom/Lab
Class - TWTh 4:30 PM - 8:30 PM in Philip L. Van Every Culinary 221
Instructor: Dietrich
Note: Students must purchase CPCC CCE Culinary Uniforms prior to class.