Spring 2023
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 Arts Program, please contact a Student Specialist at [email protected]

Class Availability: started
Class has already started
Class Number Delivery Days Dates Times Type
27025 In Person MW January 18, 2023 - March 10, 2023 8:00am - 12:10pm Lecture & Lab
Flex Start Class
Last full refund date Student Last Date to Withdraw Section no. Class Fees
January 23, 2023 February 8, 2023 0001 $100.00

Books and Materials

0 Books and/or Materials.

Location

  • Estrella Mountain Community College
  • Agave Hall Culinary Lab 109
  • AGV 109