TransfermaticCULIN at Laney College

    CULIN 27 - Cuisine Fundamentals

    Recent Professors
    Laurence Jackson
    Recent Semesters
    Spring 2027, Fall 2026, Spring 2026
    Class Size
    30 students
    Credits
    4
    Prerequisite
    Prerequisite: CULIN 212. Recommended Preparation: CULIN 217, CULIN 218.
    Spring 2027 Sections
    View Spring 2027 sections of CULIN 27
    Transfers To
    CSU
    Description
    Food preparation and cooking methods focused on the transfer of fire to food: Braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling; use of commercial cooking tools and equipment, standardized recipes, aesthetic presentation, and application of speed and accuracy. Formerly offered as CULIN 227.
    Usually Held
    Wed Thu 8:30am–9:20am, Wed Thu 9:30am–12:20pm