Fall 2024
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.

New Culinary 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: Closed
Waitlist: 1 slot available of 5
Class Number Delivery Days Dates Times Type
32769 In Person MW August 19, 2024 - October 11, 2024 8:00am - 12:10pm Lecture & Lab
Flex Start Class
Last full refund date Student Last Date to Withdraw Section no. Class Fees
August 23, 2024 September 9, 2024 0003 $125.00

Books and Materials

Textbook information pending.

Location

  • Estrella Mountain Community College
  • Agave Hall
  • AGV 109