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CUL105: Principles of Professional Cooking
– 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#
Location
Delivery
Dates
Days
Times
Instructors
Availability
10821
Estrella Mountain
Agave Hall Culinary Lab 109
In Person
08/25 –
10/17
Fall 2025
M,W
8:00AM – 12:10PM
- S. Griffiths
Closed
No Seats Available
-
Costs include CUL Course Fee: $125.00
-
Notes
- Notes: Flex Start Class
Class 10821 costs include CUL Course Fee: $125
- Additional Notes: New Culinary students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to:
https://www.estrellamountain.edu/institutes/culinary-institute/orientation
For questions and advisement concerning the Culinary Arts Program, please contact a Student Specialist at business-culinary@estrellamountain.edu.
Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
-
No books listed at the bookstore, contact instructor
CUL105: Principles of Professional Cooking – 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# | Location | Delivery | Dates | Days | Times | Instructors | Availability |
|---|---|---|---|---|---|---|---|
|
10821
|
Estrella Mountain
Agave Hall Culinary Lab 109 |
In Person
|
08/25 –
10/17
Fall 2025 |
M,W
|
8:00AM – 12:10PM
|
|
Closed
No Seats Available |
|
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