CUL 101 - Professional Cooking Foundations
- Recent Professors
- Lindsay Nicholson, Alex Carrillo
- Recent Semesters
- Winter 2027, Fall 2026, Summer 2026, Spring 2026, Winter 2026
- Class Size
- 36 students
- Difficulty
- 5.7Moderateout of 10
- Credits
- Not published
- Winter 2027 Sections
- View Winter 2027 sections of CUL 101
- Transfers To
- Not transferable
- Description
- Foundational skills required for future culinary course work. Topics include professionalism, food safety, menus and recipes, equipment identification, knife care and use, weights and measures, culinary nutrition, and principles of cooking.
- Usually Held
- Mon Wed 1:15pm–2:40pm, Mon Wed 3:00pm–4:25pm, Tue Wed Thu 10:30am–1:35pm