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Course Title: Introduction to Food Preparation
Title Abbreviation: INTRO/FOOD PREPARATION
Department: CUL
Course #: 170
Credits: 1
Variable: No
IUs: 1
CIP: 120503
EPC: 850
REV: 2018
Course Description
Introduction to kitchen principles. Orientation of equipment safety, sanitation, and the care and use of tools in the professional kitchen.
Prerequisite
None
Contact Hours (based on 11 week quarter)
Lecture: 11
Lab: 0
Other: 0
Systems: 0
Clinical: 0
Intent: Distribution Requirement(s) Status:
Vocational Preparatory Required for ATA degree, Required for certificate
Equivalencies At Other Institutions
Learning Outcomes
After completing this course, the student will be able to:
General Education Learning Values & Outcomes
Revised August 2008 and affects outlines for 2008 year 1 and later.
10. Technology
Definition: Understanding the role of technology in society and using technology appropriately and effectively.
Outcomes: Students will be able to . . . 10.1 Demonstrate an understanding of the development and impact of technology in human experience (history, global, and local).
Course Contents