Apr 23, 2024  
2022-2023 Course Catalog 
    
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2022-2023 Course Catalog [ARCHIVED CATALOG]

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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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