CHRM 1030 Introduction to Professional Cooking

2.0 - 6.0 - 4.0

Pre Co Requisite

(2) CHRM 1000; and CHRM 1020 or current ServSafe certification - must be taken either prior to or at the same time as this course.

Course Description

This course guides students through the principles of introductory food handling, preparation, and cooking. Students learn and apply professional techniques common to restaurants and other food-service outlets. (Formerly Culinary Foundations 1: Skills)