|Course||Course Title||Credit Hours| |CAP 103||Introduction to
Professional Cooking Skills and Technique||(5-0) 5 Cr. Hrs.|
This course will provide aspiring chefs a broad orientation to
the culinary industry so that they will better understand what
is required to succeed. Emphasis for discussion will be on
professionalism, safety and sanitation standards, equipment
identification, identification of food products, knife handling
skills and a basic understanding of stock making and basic
cooking techniques. Students will be required to purchase an
initial set of hand tools for skills development. Students must
receive an overall GPA of 2.5 to pass the class, as well as pass
the final practical with a minimum of 2.5. (A requirement that
must be completed before taking this course.) - CAP 102 or
current ServSafe certification. Upon successful completion of
the course, the student should be able to: - Examine the aspects
of what it takes to be a chef. - Explain basic sanitation and
safety guidelines as they apply