FSS1220L Professional Cooking Lab (AS)
Corequisite:
HFT1212, FSS1220 (with a grade of C or higher)
This course provides practical, hands-on training in entry-level cooking techniques, focusing on basic cooking methods and essential sanitation and safety practices. Students will gain proficiency using principal cooking equipment, pots, pans, measuring devices, hand tools and small wares commonly used in professional food service. Emphasis is placed on understanding recipes, including interpreting recipe formats, performing recipe conversions and applying basic math skills to adjust ingredient quantities and yields. The course also highlights the development and use of menus, recipe cards and production standards to support efficient and consistent kitchen operations. Additionally, students will identify and analyze the composition, structure and workflow of a professional commercial kitchen.