| Description: | CA 105 is a study of the fundamental elements of the food service industry, including terminology, equipment identification and usage, information regarding types of foods and trends in the industry, and basic preparation techniques. Students will breakdown and operate kitchen equipment and learn and use the following: cookery methods, product identity, soups, stocks and sauce, and the function of production kitchen. Students will also be taught culinary math and its application to yields and recipe costs. |
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