Spring 2021
Principles of Professional Cooking CUL105
3.00 Credit
Flex Start Flex Start Classes

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.

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: https://www.estrellamountain.edu/institutes/culinary-institute/orientation For questions and advisement concerning the Culinary Institute, please contact the Student Specialist at 623.935.8805.

Class Availability: started
Class has already started
Class Number Delivery Days Dates Times Type
26464 Hybrid M January 25, 2021 - May 14, 2021 8:00am - 12:10pm Lecture & Lab
Flex Start Class
Last full refund date Student Last Date to Withdraw Section no. Class Fees
February 1, 2021 March 14, 2021 0001 $100.00

Books and Materials

  • Professional Chef (Required)
  • 9th edition (2011)
  • ISBN: 9780470421352
  • Publisher: John Wiley & Sons, Incorporate
  • Author: Culinary Inst of America
  • Type: Textbook
  • Estimated Price: $100.25 (new)
  • New Retail Price: 100.25, New Rental Fee: 80.20.
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Location

  • Estrella Mountain Community College
  • Komatke Hall C
  • KOM C 109