May 26, 2022  
2021-2022 Catalog 
2021-2022 Catalog [ARCHIVED CATALOG]

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CUL 103 - Introduction to Professional Cooking Skills and Technique

Credits: 4
Lecture Contact Hours: 1
Lab Contact Hours: 4
Description: This course will provide the aspiring chef a broad orientation to the culinary industry so that they will better understand what is required to succeed. Emphasis for discussion will be on professionalism, safety and sanitation standards, equipment identification, identification of food products, knife handling skills and a basic understanding of stock making and basic cooking techniques. Students will be required to purchase an initial set of hand tools for skills development. Students must receive an overall GPA of 2.5 to pass the class, as well as pass the final practical with a minimum of 2.5.

Prerequisites: None.
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Winter, Spring, Summer, Fall
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Students who already have this knowledge or certification may qualify for prior learning credit.

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