Fall 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: 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: Open
12 of 18 seats available
Instructor
Class Number Delivery Days Dates Times Type
23690 In Person TR August 25, 2020 - October 16, 2020 8:00am - 12:10pm Lecture & Lab
Flex Start Class
Last full refund date Student Last Date to Withdraw Section no. Class Fees
August 31, 2020 September 15, 2020 0001 $100.00

Books and Materials

Textbook information pending.

Location

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