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format: 07/27/2016


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Matched 1 Courses / 2 Classes

Principles and Skills for Professional Cooking (CUL105) 3 Credits

Introductory principles and skills for professional cooking. Introduces organizational structure of kitchen staff in different types of kitchens. Includes basic principles of safety and sanitation, equipment and utensil use, French cooking terms, recipe use, measuring techniques, identification and use of seasoning agents, and basic cooking methods applied to stocks, sauces and soups, vegetables, starches, entrees, and eggs. Emphasis on practical experiences in a commercial kitchen. Prerequisites: None.

Class# Semester Location Delivery Dates Days Times Instructor Availability
18772 Fall 2016 Phoenix
OSW206
In Person 08/22/2016- 12/12/2016 M 8:30AM- 12:45PM
  • R. Nicklin
Open
4 of 18 Seats Available
  • Notes
    • Class Notes: Class 18772 meets at OSW206 Mondays from Aug 22 to Dec 12, 2016 from 8:30AM - 12:45PM
      Class 18772 also meets at Culinary Kit Mondays from Aug 22 to Dec 12, 2016 from 8:30AM - 12:45PM
      Class 18772 costs include Food Services Fee: $100
Class# Semester Location Delivery Dates Days Times Instructor Availability
19540 Fall 2016 Phoenix
OSW106
In Person 08/21/2016- 12/11/2016 Su 9:00AM- 1:15PM
  • R. Nicklin
Open
7 of 18 Seats Available
  • Notes
    • Class Notes: Class 19540 meets at Culinary Kit Sundays from Aug 21 to Dec 11, 2016 from 9:00AM - 1:15PM
      Class 19540 also meets at OSW106 Sundays from Aug 21 to Dec 11, 2016 from 9:00AM - 1:15PM
      Class 19540 costs include Food Services Fee: $100

SUN System The Shared Unique Number (SUN) System helps students identify courses that will directly transfer among Arizona's community colleges and three public universities. Using the SUN System, students can easily search for and enroll in courses that offer direct equivalency at other Arizona colleges and universities. SUN courses have their own unique course number and prefix listed alongside each college's course number.

Visit www.azsunsystem.com for more information.