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CUL101: Culinary Basics – 3 credits

Theory and practice of basic elements of culinary arts fundamentals. Emphasis on safety, sanitation and uniform requirements, culinary terminology, basic nutritional guidelines, equipment needs and usage, standard measurements, knife selection and care, basic knife cuts, and fruit and vegetable identification and preparation. Prerequisites: None.

Class# Location Delivery Dates Days Times Instructors Availability
On Your Time Online
Spring 2023
  • S. Bowers
11 of 20 Seats Available
    • Notes: ONLINE CLASS. All classwork can be completed entirely online.
      This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
      Students are responsible for purchasing food supplies to complete assignments.