CULINARY FUNDAMENTALS Class #20687
Course Details
Course Number
10316101
Credits
4.00
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.
Class Details
| Days & Times | Room | Instructor | Meeting Dates |
|---|---|---|---|
| Monday 9:30AM - 1:00PM | E110-Wausau Campus Culinary | Brock Decker | Aug 29 - Oct 10 |
| Tuesday, Wednesday, Thursday 7:30AM - 1:00PM | E110-Wausau Campus Culinary | Brock Decker | Aug 30 - Oct 6 |
Fees
$848.40
First date to enroll
Last date to enroll
Class Status
Open
Capacity
18
Available Seats
13
Registration
This class is only open to students enrolled in a program, or those with special approval. To register for this class, please first enroll in a program or request Dean approval.