CHRM 1030 - Introduction to Professional Cooking

4 Credits
This course guides students through the principles of introductory food handling, preparation, and cooking. Students learn and apply professional techniques common to restaurants and other food-service outlets.

Pre/Corequisite: (2) CHRM 1000; and CHRM 1020 or current ServSafe certification
Lec: 2 Lab: 6 Cr: 4

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