CULIN 120 - Introduction to Fundamentals in Food Service
- Recent Professors
- Kevin Cabrera
- Recent Semesters
- 2027SP, 2026SP, 2026FA
- Class Size
- Not published
- Difficulty
- 5.6Moderateout of 10
- Credits
- 9
- 2027SP Sections
- View 2027SP sections of CULIN 120
- Transfers To
- CSU
- Description
- This course introduces food service fundamentals which include but are not limited to basic cooking, basic pastry, menu planning, cost controls, catering, dining room service, specialty coffee service and banquets. Students will have a gourmet restaurant as their lab when the concepts are put to use.
- Usually Held
- Fri 8:30am–2:20pm, Tue Wed Thu 8:30am–9:35am, Tue Wed Thu 9:35am–2:20pm