RMGT 81 - Culinary Fundamentals I
- Recent Professors
- Pamela Carlin, BLAR Staff, Jeremy E. Morales
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026, Spring 2024
- Class Size
- 15 students
- Difficulty
- 5.1Moderateout of 10
- Credits
- 3
- Spring 2027 Sections
- View Spring 2027 sections of RMGT 81
- Transfers To
- Not transferable
- Description
- This course will provide the student with an in-depth knowledge of both the art and the science of food preparation. This training includes understanding culinary terminology, proper use of kitchen equipment and hand tools. Practical training experience is gained through activities performed in the lab.
- Usually Held
- Mon Wed 8:00am–10:10am, Mon Wed 8:00am–11:20am