Post Secondary

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.

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.

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