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This course will enable the students to develop skills in knife, measurement, tool and equipment identification and handling and apply principles of food preparation to produce a variety of food products. Students will demonstrate the ability to operate equipment correctly and safely. The students will be able to demonstrate knowledge of the effects of heat on foods, heat transfer and cooking times, as well as skills in grilling, frying, broiling, sautéing, steaming, poaching, recipe conversion, and salad preparation. Students focus on stocks, basic soups, the five basic sauces, thickening agents, reductions, and glazes.
To register for the class, visit: https://acc.axstudent.com/crs/377