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CHEF 108

This course provides an overview of the operational guidelines for a professional food service operation in a variety of sub sections of the industry. It also assists students to explore the possible career paths within the various styles of operations in the industry. The course emphasizes the need for teamwork, communication strategies and the physical/mental/organizational demands of the professional kitchen. Students acquire the skills required to provide a safe, healthy and well-maintained kitchen environment using the principles of the Hazard Analysis of Critical Control Point System (HACCP).