Culinary Fundamentals

This course introduces the fundamental concepts, skills, and techniques in basic cookery, including moist, dry, and combination heat. Emphasis is placed on safe food/equipment handling, nutrition, recipe conversion, measurements, terminology, classical knife cuts, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the food service industry.

This course has no requirements.

Price: $390.00 (Course Fee) + $0.00 (Credit Card and Convenience Charge)
The following section fees are included in the Price:
$5.00 - CE Technology Fee
$205.00 - Culinary Ewd Mat. Fee

Date: Jun 04, 2025

Time: From 09:00 am to 03:00 pm

Building: FBNC

Room: 100

Number of seats available: 8

Section: 158837

All Meetings:

* Meetings may be subject to change

This course meets at the following location:

No address available at this time.