Principles of Culinary Arts I
Session
Regular Academic Session
Class Number
39113
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 Attributes
Delivered by Central Virginia
Notes
Hybrid - combines on-campus instruction and online instruction (using Canvas).
Class Actions
Class Details
Instructor(s)
Zachary Shupe
Meets
Tu 4:00PM - 9:00PM
Dates
08/24/2020 - 12/21/2020
Room
8113 - Classroom
Instruction Mode
Hybrid
Campus
CVCC Campus & Locations
Location
Primary CVCC Campus
Components
Lecture Required
Class Availability
Status
Open
Seats Taken
4
Seats Open
7
Class Capacity
11
Wait List Total
0
Wait List Capacity
0