Course Listing

Spring 2025 Semester Courses

Culinary Fundamentals

Course Description

Gain skills in fundamental culinary techniques and product identification and fabrication. Topics include knife skills, sanitation and safety, cooking methods and techniques, equipment identification and use. Products include beef, pork, veal, seafood, vegetables, starches and grains, pasta and more.

This course is not offered in the current semester.
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Days of the week abbreviations: M - Monday; T - Tuesday; W - Wednesday; Th - Thursday; F - Friday; S - Saturday; Su - Sunday

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