Hands-on cooking, tasting and evaluating approach used to teach students professional cooking techniques. Emphasis is placed upon understanding how ingredients and cooking techniques affect product outcome.
Prerequisite(s): Current Food Protection Manager Certification that is acceptable as manager-level certification by the Los Angeles County Department of Environmental Health. Corequisite(s):HRT 2810. Component(s): Laboratory Contact Hour(s): 3 hour laboratory Grading Basis: Graded Only Repeat for Credit: May be taken only once Note(s): Product fee required.
