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CUL102: Hot Foods – 3 credits

Cooking techniques and preparation of varied meat, fish and poultry items. Theory and practice of production of stocks, sauces, and soups. Study of butchering, yields, purchasing and grade classification. Prerequisites: None.

Class# Location Delivery Dates Days Times Instructors Availability
25383
Scottsdale
On Your Time Online
Online
03/2005/12
Spring 2023
N/A
N/A
  • S. Bowers
Open
18 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.