CAA115 Kitchen Essentials

This course introduces food safety and culinary mathematics as topics vital to learning to operate a safe and economically viable professional kitchen. This course covers sanitation through the identification; control and elimination of food borne illnesses; proper personal hygiene; movement or flow of food; industry standard sanitary facility requirements; pest management systems and food safety regulations. Students also have an opportunity to learn culinary mathematics through weights and measures; unit conversions; weight to volume conversions; yield percent applications; recipe scaling and recipe cost concepts which help prepare students to perform in their chosen careers.

Credits

Prerequisite

None

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