HCT-433 - Prostart Culinary Training 1
1124307
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Course Description
No description found.Learner Outcomes
Discuss and apply kitchen organization and sanitation standards; Explain basic cooking principles for meats, poultry and seafood; Identify and prepare a variety of global cuisine including breakfast and lunch items; Demonstrate plating desserts and quick breads; Explain the proper steps for culinary competition including planning, preparation and Mis en plas.Loading...
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