CULINARY FUNDAMENTALS
Course Details
Course Number
10316101
Credits
4.00
Subject
Culinary Arts
Description
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.
Pre/Corequisite: 10-316-100 SANITATION FOR FOOD SERVICE OPERATIONS. Condition: Accepted into the Culinary Arts Associate Degree program or Culinary Assistant Technical Diploma, or with Dean approval.
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.
| Class Number | Status | Start/End Date | Last Date to Register | Instruction Mode | Campus | Meeting Information | Pricing |
|---|---|---|---|---|---|---|---|
| 20687 | 
Open |
Aug 29 –
Oct 10
|
Aug 31 | In Person | Wausau |
Aug 29 – Oct 10
Monday
9:30AM - 1:00PM
E110-Wausau Campus Culinary
Brock Decker
Aug 30 – Oct 6
Tuesday, Wednesday, Thursday
7:30AM - 1:00PM
E110-Wausau Campus Culinary
Brock Decker
|
$848.40 |
| 20688 |
Open |
Aug 29 –
Oct 10
|
Aug 31 | In Person | Wausau |
Aug 29 – Oct 10
Monday
3:00PM - 6:30PM
E110-Wausau Campus Culinary
Travis Teska
Aug 30 – Oct 6
Tuesday, Wednesday, Thursday
3:00PM - 6:30PM
E110-Wausau Campus Culinary
Travis Teska
|
$848.40 |