CUL 102 — Professional Cooking I
Hands-on cooking, tasting, and evaluating approaches are used to teach students professional cooking techniques. Emphasis is placed upon understanding how ingredients and cooking techniques affect product outcomes. Students apply skills in product identification, ingredient handling, recipe costing, cooking techniques, and professional standards. Uniform and student knife set required. A Current Food Protection Manager Certification by a nationally recognized food safety organization is required to participate in this class.
Part of
- Culinary (CUL)
- Nutrition & Food (NF)
- Vocational (VOC)
- Baking and Pastry - Advanced (Certificate T0934)
- Baking and Pastry - Level I (Certificate N0888)
- Baking and Pastry (AS Degree S0456)
- Culinary Arts - Level I (Certificate E0887)
- Culinary Arts - Level II (Certificate N0898)
- Culinary Arts Management (AS Degree S0448)
- Culinary - Advanced (Certificate T0457)
- Hospitality: Event Planning and Catering (Certificate E0379)
- Hospitality Management (AS-T Degree S0451)
- Hospitality: Restaurant Management - Level II (Certificate N0977)
- Hospitality and Restaurant Management (AS Degree S1307)