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CUL105 - Prin/Skills Profsnl Cook

Credits: 3

(Culinary Arts) Introductory principles and skills for professional cooking. Introduces organizational structure of kitchen staff in different types of kitchens. Includes basic principles of safety and sanitation, equipment and utensil use, French cooking terms, recipe use, measuring techniques, identification and use of seasoning agents, and basic cooking methods applied to stocks, sauces and soups, vegetables, starches, entrees, and eggs. Emphasis on practical experiences in a commercial kitchen. Prerequisites: None.  See Mini Syllabus for full course description.   Class Fee: $75

General Education Designations:

  Class# Delivery DatesDaysTimeBuildingWeeks Wishlist

24023 Hybrid2/24/15 -
5/2/15
WR
Rio Salado @ Thomas
10 Add Class
Note: Microsoft Word is Required. | Chef pants (black) ; Chef jacket ; Black, non-slip shoes, and a Chef hat are required. | There is online work to do during the first week of class. Check your specific section and instructor announcements for location and in-person meeting times. | Special Fee Payable at Time of Registration. Required: A Maricopa County Food Handler's Card is required to participate in this class and should be given to the instructor by your second week of labs. Information on obtaining a Food Handler's card is available at http://www.maricopa.gov/envsvc/envhealth/specprog/foodworker/testschedule.aspx. Accelerated format. 
Mini Syllabus
Textbook savings program
 

CUL113 - Commercial Baking Techniques

Credits: 3

(Culinary Arts) Principles and techniques for preparation, storage, and serving of bakery products. Includes breads, cakes, pies, pastry, cookies, fillings, and icings. Emphasis on practical experiences in a commercial bakery. Prerequisites: None.  See Mini Syllabus for full course description.   Class Fee: $75

General Education Designations:

  Class# Delivery DatesDaysTimeBuildingWeeks Wishlist

24024 Hybrid1/12/15 -
3/21/15
MT
Rio Salado @ Thomas
10 Add Class
Note: Course will meet Mondays and Tuesdays from 5:15PM to 9PM but not during the first or last week. There is online work to do during the first week of class. | Chef pants (black) ; Chef jacket ; Black, non-slip shoes, and a Chef hat are required. | Special Fee Payable at Time of Registration. | Microsoft Word is required. Required: A Maricopa County Food Handler's Card is required to participate in this class and should be given to the instructor by your second week of labs. Information on obtaining a Food Handler's card is available at http://www.maricopa.gov/envsvc/envhealth/specprog/foodworker/testschedule.aspx. Accelerated format. 
Mini Syllabus
Textbook savings program