This course serves as an introduction to the principles of food production. Course components include knife skills; equipment recognition, Safe Food Handling and cleaning; use of hand tools and measuring devices. This course also covers preparation of stocks, sauces, soups, meats, poultry, Vegetables rice and other grains, and potatoes.
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Chefs bring your entry level cooks up to speed! Prep cooks move up the ladder! Students earn your ServSafe Food Handler Card!