Spring 2020
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: 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: Open
8 of 18 seats available
Instructor
Class Number Delivery Days Dates Times Type
16705 In Person TR January 14, 2020 - March 6, 2020 8:00am - 12:10pm Lecture & Lab
Flex Start Class
Last full refund date Student Last Date to Withdraw Section no. Class Fees
January 21, 2020 February 4, 2020 0001 $100.00

Books and Materials

  • The Professional Chef (Required)
  • 9th edition (NA)
  • ISBN: 9781118692431
  • Publisher: John Wiley & Sons, Incorporate
  • Author: CIA
  • Type: eBook
  • Estimated Price: $120.00 (new)
  • Used Retail Price is $0.00; eBook type is Web; eBook format is BryteWave Format;
  • 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