Schedule of courses -

Details about the Spring 2013 course you selected


Subject:

Culinary Arts

Title:

CULN-120 Fundamentals of Cuisine - (SC) - 5 Units

Instructor:

McGlynn, Brian

Prerequisite: CULN-105 or equivalent

Co-requisite: CULN-153 or equivalent (may be taken previously)

Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.

Note: Section 3773 will not meet Feb. 4,5,6,7



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-120

3773

MTWTH

7:30-10:30am

HRM-KITCHEN

5 Units

1/28 - 5/02

11:00-1:25pm


Catalog Course Description
CULN-120 Fundamentals of Cuisine
5 unit(s)        SC
  • 270 hours Laboratory per term
  • Prerequisite: CULN-105 or equivalent
  • Co-requisite: CULN-153 or equivalent (may be taken previously)
  • Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.
 
This course focuses on the practical development of fundamental student skills in knife, tool and culinary equipment handling and introduces basic food preparation per American Culinary Federation (ACF) standards. Students will develop a working knowledge of laws and regulations relating to food safety, personal safety, and maintain proper sanitation in the kitchen. The emphasis is on professional skills required by quantity food service. CSU

Back to the search results page.

Start a new search.
Back to top