CUL ART 5 Commercial Food Preparation

Units: 4
Advisories: CUL ART 3 with a grade of “C” or better or ServSafe Managers Certificate.
This course is designed to explore the theory of basic commercial food production techniques and applications. The students develop skills in knife, tool, and equipment operation and apply principles of food preparation to produce a variety of food products. Students are involved in food production, food safety and theory in a commercial kitchen facility. (CSU)