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Principles of 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
21844 Spring 2022 Estrella Mountain
Komatke Hall-C Cul Classrm 109
In Person 01/19/2022 - 03/11/2022 M,W 8:00AM - 12:10PM
  • S. Griffiths
Class Started
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