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CUL105 - Principles and Skills for Professional Cooking

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

14307 Hybrid10/6/14 -
12/13/14
WR 5:15P
9:00P
Rio Salado @ Thomas
10 Add Class
Note: MIcrosoft Word is 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. | Chef pants (black) ; Chef jacket ; Black, non-slip shoes, and a Chef hat are required. | 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