HCTM 110 - Introduction to Professional Culinary Arts & Kitchen Operations
- Fall 2026 Sections
- View Fall 2026 sections of HCTM 110
- Transfers To
- CSU
- Description
- Through a combination of lecture and lab sessions, students are introduced to fundamental culinary principles, techniques and operations. Students are introduced to and apply skills in product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals and professional standards of commercial kitchen operations. Cross-listed with HOSP-110.
- Usually Held
- Mon Tue Wed Thu 9:35am–2:00pm