Recent SemestersSpring 2026, Spring 2025, Spring 2024, Spring 2023, Spring 2022Class Size20 studentsCredits4PrerequisiteCULN 221 and NUTR 107 (may be taken concurrently) or equivalent college course with a minimum grade of C. Transfers ToNot transferableDescriptionThis hands-on course covers the essential principles for launching a career in Culinary Arts. It will focus on key skills and concepts such as "mise en place," knife techniques, proper tool usage, and other foundational practices crucial to the culinary field. The course will also highlight the professional standards of behavior and best practices expected in the industry. By the end of the course, students will have a solid understanding of the core skills and knowledge needed to succeed in the Culinary Arts.Usually HeldMon 1:10pm–4:00pm, Thu 6:10pm–9:00pm, Tue 6:10pm–9:00pm, Wed 1:10pm–4:00pm 