CUL 251A - Culinary Fundamentals 1
- Recent Professors
- Erica Mikesh, Brendalee Reiplinger, Jill Lee
- Recent Semesters
- Fall 2026
- Class Size
- 20 students
- Credits
- 3
- Prerequisite
- Course Completion or Concurrent Enrollment in CUL 230 OR Course Completion or Concurrent Enrollment in CUL 250 (OR DIET 50) and CUL 250.1.
- Fall 2026 Sections
- View Fall 2026 sections of CUL 251A
- Transfers To
- Not transferable
- Description
- Students will practice knife skills, cooking techniques, salad preparation, food preservation, and making dessert sauces as they relate to the pantry station for the commercial kitchen.
- Usually Held
- Mon Tue 3:00pm–4:15pm, Mon Tue 4:20pm–9:00pm, Tue Wed 10:20am–3:15pm, Tue Wed 10:30am–3:20pm