| Course Description |
|---|
|
| A course for anyone working in commercial food preparation whether a first |
| time employee or a seasoned cook. Proper techniques for use of commercial |
| mixers, stoves, grills, fryers, salamanders, ovens, broilers, slicers and |
| other kitchen tools are taught in hands-on-exercises. Professional |
| kitchen terms, knife handling and safety, sanitation, and storage |
| according to County codes are included. |
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