CUL 145 Kitchen Equipment and Flavorings
Provides the student with a general understanding of the professional kitchen. Topics include kitchen safety, dishwasher procedures, how to handle food in a safe environment, selection and caring of knives, understanding of how a professional kitchen is organized and the recognition, cleaning, and appropriate function of a variety of kitchen equipment. Students will learn to cut foods in a variety of shapes as well as recognize and use a variety of herbs and spices.
Prerequisite
None