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Course Description

This course introduces the fundamental concepts, skills and techniques used in basic cookery, including moist, dry and combination heat.  The class is taught in Spanish.

Learner Outcomes

Students will learn how to:

  • Properly increase or decrease recipes using recipe conversion.
  • Take culinary measurements.
  • Understand culinary terminology.
  • Learn cutting skills and how to make basic classical knife cuts.
  • Correctly and safely handle food and equipment.
  • Flavor and season stocks, sauces and soups.

Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry

Notes

Students need to know how to read and speak Spanish.

Prerequisites

Prerequisite/Corequisite: ServSafe In Spanish
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