Spring 2021
Principles of Professional Cooking
CUL105
3.00 Credit
Flex Start 
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
Instructor
| 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.
Location
- Estrella Mountain Community College
- Komatke Hall C
- KOM C 109
