Course ID
101655
Topic ID
0
Course Location
Academic Term
Notes
Lab Fee: $50. In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Section
2001
Minimum Units (Decimal)
3.00
Maximum Units (Decimal)
3.00
Description
Entry level course provides students with basic culinary skills to enroll in kitchen or baking production classes. Competencies include culinary history, professionalism, basic safety and sanitation, standardized recipe use and costing, basic nutrition and menu planning, introduction to ingredients, use of commercial kitchen equipment and hand tools, basic knife cuts and raw ingredient preparation. Students with previous culinary skills or training may challenge prior to the start of the semester.
Class Type
Status
Full
Subject Term Reference
Late Start
No
Catalog Number
105
Day or Night Section
Night
Is Late Start
Normal Start
Session
Normal
Class Subject Reference
Crytime Formatted
6:00–9:50 p.m. • T • Dandini Campus • 08/22/23–12/05/23
Department Phone
674-4845
Notes (For Filter)
Lab Fee: $50. In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Prerequisites (For Filter)
Prerequisite or Corequisite: ENG 100 or higher.
Class Subject Abbr
CUL