PCA - 101 Occup Skills & Ind Stndrs Essentials Standards Essentials

6 Credit(s)
This course introduces students to the building blocks that construct the world of Professional Culinary Arts. Students will be introduced to trade knowledge, kitchen safety, food safety, the use of industrial equipment, production procedures, ordering, inventory, cost management, menu planning and knife skills. Course content will encompass culinary terms, best practices for professional hygiene and industry safety requirements. Students will develop strong kitchen workplace, organization and management skills. In addition, students will have the opportunity to develop their knife skills specific to basic vegetable cuts, fish fileting techniques, and butchery basics.

Prerequisite(s):

Admission to the Culinary Arts Program.

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