CULIN 218 - Ingredients and Equipment
- Recent Professors
- Cheryl Lew, Laurence Jackson
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026
- Class Size
- 38–40 students
- Credits
- 1
- Prerequisite
- Recommended Preparation: ENGL C1000 or ENGL C1000 or ENGL C1000E or ENGL C1000E.
- Spring 2027 Sections
- View Spring 2027 sections of CULIN 218
- Transfers To
- Not transferable
- Description
- Introduction to the latest ingredients and equipment used in today's professional kitchens: Explore vital ingredients of the modern kitchen; fruits, vegetables, herbs, spices, grains, dairy and more; includes storage, handling, and processing.
- Usually Held
- Tue 1:30pm–2:20pm