Basic Food Preparation (CKNG-138)

You will examine the basics of food preparation in the major areas of foodservice operations, including baking, Garde Manger, vegetables, soups and sauces, breakfast foods, and meats. In addition to theory, you will prepare food in a lab setting. This course will also cover the organization of the professional kitchen.

Prerequisites: CKNG 148(concurrent)

For more information about this course, please email us at or call 306-659-4418.