Food Preparation III
University of North Alabama
CourseCAM 441
Advanced principles of food production. Advance knowledge of principles and techniques used in a professional kitchen, including stimulating blends of interactive and laboratory demonstrations of kitchen sanitation., knife handling, advanced cooking skills, techniques, and procedures. Supervisory skills of training, planning, delegating, and maintaining records.
- Credits
3 credits
- Course Code
CAM 441
Related Courses
Prerequisites, corequisites, and courses that build on this one