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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
29446
Scottsdale
Online Course
Online
03/17 –
05/09
Spring 2025
N/A
N/A
- S. Bowers
Class Started
Contact Enrollment Services for Registration Assistance
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Notes
- 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.
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Book Information
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 |
|---|---|---|---|---|---|---|---|
|
29446
|
Scottsdale
Online Course |
Online
|
03/17 –
05/09
Spring 2025 |
N/A
|
N/A
|
|
Class Started
Contact Enrollment Services for Registration Assistance |
|
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