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October 2 @ 11:30 am - 12:30 pm UTC-7
An event every week that begins at 11:30 am on Monday, Tuesday, Wednesday, Thursday and Friday, repeating until June 1, 2021
This course is a introduction to food preparation techniques and culinary theory. Basic concepts of kitchen organization and operation, basic terminology, use of standardized recipes, weights and measures, product evaluation, recipe conversion, food composition and introduction to commercial equipment and work methods.
Conference ID: 291 250 069