Culinary Fundamentals
Course #10316101- Type
- Post Secondary
- Credits
- 4.00
- Subject
- Culinary Arts
Food science principles applied to professional culinary food preparations. Units include professional kitchen operation, recipe terminology, culinary math and cooking techniques for various food categories. In addition, careers in the culinary industry are explored; including professionalism, ethics and etiquette.
- Conditions
- Student has satisfied all of the following: [Student has completed or is in process of completing all of the following course(s): CULINARY 10316100 - Sanitation For Food Service Op] And Student has satisfied all of the following: [Students who specified one or more of these Programs of Study or Program Foci: Culinary Arts, Culinary Assistant]
Availability & Registration
We offer the following class sections for this course (10-316-101). View more class specific details and registration information by selecting a class number.
| Section | Status | Start/End Date | Register By | Instruction Mode | Campus | Meeting Information | Cost |
|---|---|---|---|---|---|---|---|
| #01 Fall | 
Open |
Aug 25 –
Oct 3
|
Aug 30 | In-Person | Wausau Main Campus |
Aug 25 – Sep 29
Monday
10:00 AM - 01:30 PM
E110 - Culinary Lab Wausau - E Building
Travis Teska
Aug 26 – Oct 2
Thursday, Tuesday, Wednesday
08:00 AM - 01:30 PM
E110 - Culinary Lab Wausau - E Building
Travis Teska
Oct 3
Friday
04:00 PM - 10:00 PM
E110 - Culinary Lab Wausau - E Building
Travis Teska
|
View Rates |