All NTC campuses will be closed Wednesday, November 26 through Sunday, November 30 for the Thanksgiving holiday. Campuses will re-open for normal business hours on Monday, December 1. To report an emergency occurring on campus or affecting the College, please contact the NTC Security Office at 715.803.1111 or 911.
Culinary Fundamentals
Course #10109128- Type
- Post Secondary
- Credits
- 2.00
- Subject
- Hospitality
Breaks down the key health, safety and business components of food service. Learners will apply health and safety standards to fictional and real-life situations. Learners will explore various kitchen equipment and learn to analyze and plan for related health and safety concerns. Quality of service and product, preparation techniques and standards will be demonstrated.
- Conditions
- Student has satisfied all of the following: [Student has completed all of the following course(s): HOSPLTY 10109119 - Principles Of Hospitality] And 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]
Availability & Registration
We offer the following class sections for this course (10-109-128). 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 |
|---|---|---|---|---|---|---|---|
| #01VC Spring | 
Open |
Jan 26 –
May 20
|
Jan 31 | Online Flexible Due Dates | Online |
Jan 26 – May 20
-
Online
Brock Decker
|
$337.58 |