Basic Kitchen Skills (CULI 1121)

This course provides the student with kitchen terminology, weights and measures conversion, merchandising, recipe conversion, and receiving and storing inventory. Also included in the course are the introductions to the basic methods of cooking and baking. These topics are covered by lectures, assignments and tests.

This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1121
Credits: 2.0
Length: 50.0 hours
Course outline: view

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