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 kitchen, 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 score of 38 or MATH 090 with a C or better or ABE 050 with a C or better, and ACCUPLACER Reading Comprehension score of 71 or RDG 085 with a C or better, and ACCUPLACER Sentence Skills score of 71 or ENGL 092 with a C or better, or Instructor permission.
Corequisite(s): CUL 110, CUL 112, CUL 114, CUL 116 with a C- or better.
Completion Of or Concurrent Enrollment In: CUL 110, CUL 112, CUL 114 and CUL 116, all with a C- or better, or concurrent enrollment in CUL 110, CUL 112, CUL 114 and CUL 116, or Instructor permission.

Note: This class must be taken concurrently with CUL 110, CUL 112, CUL 114 and CUL 116.