Course ID
101657
Topic ID
0
Course Location
Academic Term
Notes
Lab Fee: $100. 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)
6.00
Maximum Units (Decimal)
6.00
Description
Course teaches introductory hot food cookery with emphasis on product utilization, cost effectiveness, timing and presentation. Students practice traditional and modern cooking techniques and good nutrition. Students will receive hands-on practice utilizing moist and dry heat cooking methods. Students prepare sauces, soups, starches, vegetables and center of the plate entrees. Some menus include practical baking of quick breads and home baked desserts. Chef instructors make frequent demonstrations to reinforce and amplify recipes and lectures.
Class Type
Status
Open
Subject Term Reference
Late Start
No
Catalog Number
106
Day or Night Section
Night
Is Late Start
Normal Start
Session
Normal
Class Subject Reference
Crytime Formatted
6:00–9:50 p.m. • M W • Dandini Campus • 08/21/23–12/06/23
Department Phone
674-4845
Notes (For Filter)
Lab Fee: $100. 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: CUL 100, CUL 105, and ENG 100 (or ENG 113) or higher or equivalent/qualifying test scores.
Class Subject Abbr
CUL