Fall 2018
Principles and Skills for 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: http://www.estrellamountain.edu/institutes/culinary-institute/clubs-events 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
11846 In Person TR August 21, 2018 - October 11, 2018 8:00am - 12:10pm Lecture & Lab
Flex Start Class
Concurrent enrollment recommended for CUL105(11846) and CUL107(11834)
Courses in this recommended course sequence may require prerequisites. In order to secure enrollment in all courses within the sequence, please contact Enrollment Services to assist with the registration of courses with prerequisites.
Last full refund date Student Last Date to Withdraw Section no. Class Fees
August 27, 2018 September 11, 2018 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: $85.00 (new)
  • Used Retail Price is $63.75; Title is a rental title
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Location

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