CUA 121 - Introduction to Food Production Principles and Practices1.0 Credits
Prerequisites: CUA 101 with a grade of C- or higher. CUA-101 must be taken concurrently if not previously completed with a grade of C- or better. Accuplacer scores of 70-94 (Sentence Skills-SS) and 62-79 (Reading Comprehension-RDG) or Next Generation Accuplacer Writing scores 236-245 are accepted for this course but students placing at this level must also concurrently enroll in CCR 093 . The college may also use previous academic history, including high school information, for placement.
Provides students with the fundamental principles of commercial kitchen operations including safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, organization of work, and basic cooking methods. This course has a fee that may be non-refundable. Please see the registration staff for more information.
LECLB 22.5 Contact hours
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