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: 9.60
Contact Hours: 96.0
Synonym: 28280
Tuition: $180.00
Term: Spring 2020 (1/28/2020 6/25/2020)
Format: Classroom/Lab
Meets:
Class - TWTh 4:30 PM - 8:30 PM in Philip L. Van Every Culinary 221
Instructor: Dietrich
Note: Students must have CPCC CCE Culinary Uniforms prior to being in the kitchen. This program is offered through the ACT Program at CPCC.