Matched 1 Courses / 1 Classes

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
23690 Fall 2020 Estrella Mountain
Komatke Hall-C Cul Classrm 109
Hybrid 08/25/2020 - 12/18/2020 Tu 8:00AM - 12:15PM
  • R. Conway
No Seats Available
  • Notes
    • Class Notes: Students will be required to participate in class during all scheduled sessions. All sessions may not be in person due to the recommendations of the CDC, and some content may be delivered in an online format.
      Class 23690 costs include CUL Course Fee: $100
    • Additional Class Notes: 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:

      For questions and advisement concerning the Culinary Institute, please contact the Student Specialist at 623.935.8805.