CULIN 111 - FUNDAMENTALS OF PROFESSIONAL COOKING 1
- Recent Professors
- Brandon Worrell, Debra G. Greenwood, Derek Flores
- Recent Semesters
- Fall 2026
- Class Size
- Not published
- Difficulty
- 7.0Demandingout of 10
- Credits
- 4
- Prerequisite
- None
- Fall 2026 Sections
- View Fall 2026 sections of CULIN 111
- Transfers To
- CSU
- Description
- CULIN 111 provides an introduction and application of the principles of food preparation for the consumer by professionals. The course emphasizes hands-on cooking, tasting and evaluation to teach professional culinarytechniques.Thecoursealsostresses how ingredients and culinary processes effect product outcome.
- Usually Held
- Mon 5:05pm–6:30pm, Mon 6:30pm–10:00pm, Mon 7:50am–9:15am, Mon 9:15am–12:45pm