This course is designed to allow the learner to explore the Trade of Cook. This hybrid delivery model will allow the learner to develop a basic understanding of key concepts and industry pathways. Hands-on lab applications, paired with a Food Safety and Sanitation micro-credential, will provide the learner with a "Taste" of the cooking trade. Topics of study include an introductory to cooking, baking and butchery skills that are required for today's industry professionals.
Please use the documents and/or links below to view more information on CULN 136 Cooking Fundamentals for the Trades, Fall 2023, Section 100.
Course DocumentCULN136 - Cooking Fundamentals
Secondary Course Name