Principles of Culinary Arts I
Session
Regular Academic Session
Class Number
45241
Career
Credit
Units
3 units
Grading
Graded
Description
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Class Actions
Class Details
Instructor(s)
Zachary Shupe
Meets
Tu 4:00PM - 9:00PM
Dates
08/19/2019 - 12/17/2019
Room
8113 - Classroom
Instruction Mode
In Person
Campus
CVCC Campus & Locations
Location
Primary CVCC Campus
Components
Lecture Required
Class Availability
Status
Open
Seats Taken
3
Seats Open
7
Class Capacity
10
Wait List Total
0
Wait List Capacity
0