CUL 150 - Introduction to Culinary Arts 1
- Recent Semesters
- Fall 2026, Summer 2026
- Class Size
- 16 students
- Credits
- 3
- Fall 2026 Sections
- View Fall 2026 sections of CUL 150
- Transfers To
- CSU
- Description
- This course facilitates a comprehensive hands-on introduction to culinary basics. Topics will include classic knife cuts, terminology, equipment, measurement, ingredients, vegetable and starch cookery, stocks, sauces and soups. Classic techniques, customer service, communication, teamwork and time management will be emphasized.
- Usually Held
- Fri 8:00am–9:15am, Fri 8:00am–9:50am, Fri 9:30am–1:45pm, Mon 4:00pm–5:15pm