Course Description

This is an introductory and first course in the COAST Culinary Arts Program. This course provides students with culinary vocational education that imparts practical skills and techniques suited for entry-level kitchen and commercial food-based employment. Students will learn basic cooking skills including reading a recipe, measuring accurately, introduction in kitchen safety and sanitation, proper use of equipment and essential job skills in the food industry. Students have the opportunity to showcase these skills through facility and community special events. Noncredit. Pass/No Pass/Satisfactory Progress. (NOT DEGREE APPLICABLE.)