CUL 103 - Professional Cooking II
- Recent Professors
- Alex Carrillo
- Recent Semesters
- Spring 2026
- Class Size
- 16 students
- Credits
- Not published
- Prerequisite
- HRM 52 and CUL 102
- Spring 2026 Sections
- View Spring 2026 sections of CUL 103
- Transfers To
- Not transferable
- Description
- Advanced professional cooking techniques with a hands-on approach to cooking, tasting and evaluating. Students will demonstrate how ingredient quality, flavor profiles, and cooking techniques affect product outcomes. No recipes will be used in this class.
- Usually Held
- Mon 2:45pm–3:50pm, Mon Wed 7:30am–2:35pm