Equipment For Culinary Arts. Deck Oven or stack oven. Content such as food safety and sanitation equipment safety and security culinary foundations and math and an introduction to the hospitality industry are included in the.
Youll not only build the core skills used by every chef. The staples include a saucepan saute pan and stockpot. Deck Oven or stack oven.
To develop skills in knife tool and equipment handling and apply principles of food preparation to produce a variety of foods.
Have separate baking controls for both the bottom and top deck. Objective 3 Identify common food preparation and service equipment and how it is to be safely used and cleaned. The knives you will likely need the most often include a chefs knife a boning knife and a paring knife. Eg convection oven conventional oven commercial dishwashersanitizer ice machine stand mixer deep fat fryer proofer steam table hotel pans sheet pans chafing dishes.