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CHEF - 130 Prof Kitchen Essentials 3
As the initial culinary lab course, the focus will be on the foundations of a professional kitchen including, but not limited to: ingredient and equipment identification, mise en place, kitchen safety and sanitation, standard units of measurement, knife skills, kitchen positions and personnel, item requisitions, kitchen timing, culinary history, professionalism and uniforms, flavor profiling, and methods of cooking.
Pre-requisite(s):
HOSP 105
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