CUL 101 - Professional Cooking Foundations
- Recent Professors
- Lindsay Nicholson, Alex Carrillo
- Recent Semesters
- Fall 2026, Summer 2026, Spring 2026, Winter 2026, Fall 2025
- Class Size
- 36 students
- Credits
- Not published
- Fall 2026 Sections
- View Fall 2026 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