CUL 118 Commercial Kitchen Equipment

2 CR

This course provides comprehensive information about common kitchen equipment used in hotels, restaurants, resorts, and other food service establishments. Emphasis is placed on safety measures used in commercial kitchens, identification of a wide variety of commercial kitchen equipment, the common use in professional kitchens and the correct operation, safety, breakdown and cleaning procedures.
Prerequisite(s): ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.
Completion Of or Concurrent Enrollment In: CUL 110, CUL 112 and CUL 114 all with a C- or higher, or concurrent enrollment in CUL 110, CUL 112 and CUL 114.