Schedule of courses -
Details about the Spring 2013 course you selected |
Subject: | Culinary Arts |
Title: | CULN-120 Fundamentals of Cuisine - (SC) - 5 Units |
Instructor: | McGlynn, B |
|
Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-120 |
3773 |
MTWTH |
7:30-10:30am |
HRM-KITCHEN |
5 Units |
1/28 - 5/02 |
|
11:00-1:25pm | |||||||
| Catalog Course Description | ||
| CULN-120 Fundamentals of Cuisine | ||
| 5 Units | SC | |
|
||
| Prerequisite: CULN 105 or equivalent | ||
| Prerequisite: CULN 105 or equivalent Co-requisite: CULN 153 or equivalent | ||
| This course builds on basic student skills in knife, tool and culinary equipment handling, introduces basic food preparation, and provides a working knowledge of laws and regulations relating to safety and sanitation in the kitchen. The emphasis is on quantity food service. CSU | ||
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