CUL 53 - The Professional Chef
- Recent Professors
- Robert J. Cabreros, Paschell Wilson
- Recent Semesters
- Spring 2026
- Class Size
- 24 students
- Credits
- 4
- Prerequisite
- � Satisfactory completion of CUL6 (or CUL 72 + CUL 80) and CUL10 (or CUL76A)
- Spring 2026 Sections
- View Spring 2026 sections of CUL 53
- Transfers To
- Not transferable
- Description
- This course focuses on modern fine dining restaurants cooking methods and menus, including an examination of taste, cooking techniques, ingredients, flavoring techniques, and artistic plating. This course will also cover advanced principles of meat cookery, advanced meat & seafood fabrication. Mise en place practices, advanced knife skills and menu engineering.
- Usually Held
- Mon 10:00am–10:50am, Mon 9:00am–10:50am, Thu 8:00am–2:50pm, Tue 8:00am–1:20pm