Culinary Arts Skills
Credits: 4.0
Term: Spring 2024 - Full Term (01/23/2024 - 05/06/2024)
Grade Mode: Letter Grading
Term: Spring 2024 - Full Term (01/23/2024 - 05/06/2024)
Grade Mode: Letter Grading
Class Size:
12
CRN: 56851
Special Fees: $115.00
CRN: 56851
Special Fees: $115.00
This laboratory class explores classical culinary and basic cooking techniques. Classical recipes for stocks, mother sauces, soups and pie crust, quick and yeast breads are featured with hands-on experiential learning using common practices and techniques of the food service industry. Students will gain an understanding of basic ingredients, fabrication, storage, cooking, hygiene and sanitation, equipment usage in modern culinary through demonstration, practice and evaluation.
Registration Approval Required. Contact Instructor or Academic Department for permission then register through Webcat.
Equivalent(s): CAN 403
Instructors: Jess Gerrior
Times & Locations
Start Date | End Date | Days | Time | Location | |
---|---|---|---|---|---|
1/23/2024 | 5/6/2024 | T | 5:10pm - 7:00pm | COLE C154 | |
1/23/2024 | 5/6/2024 | MW | 10:10am - 11:30am | COLE C219 | |
Final Exam | 5/15/2024 | 5/15/2024 | W | 10:30am - 12:30pm | COLE C219 |
Booklist
Book | Details |
---|---|
SERVSAFE MANAGER-W/ONLINE VOUCHER
(7TH 20)
by NATL.REST'RANT Required
|
|
PROFESSIONAL COOKING-W/ACCESS
(9TH 18)
by GISSLEN Required
|
|