logo

Basic Kitchen Skills (CULI 1121)

This course provides the student with kitchen terminology, weights and measures conversion, merchandising, recipe conversion, and receiving and storing inventory. Also included in the course are the introductions to the basic methods of cooking and baking. These topics are covered by lectures, assignments and tests.


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
72722
SRTS  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1630 - 1929
04-Sep-2018
to 28-Jun-2019
Steele, Michael
72737
CAGR  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1630 - 1929
04-Sep-2018
to 28-Jun-2019
Gaffney, Scarlet
72752
CUWG  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1400 - 1930
04-Sep-2018
to 28-Jun-2019
Liew, Denis
42643
HSSS  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1030 - 1514
21-Jan-2019
to 28-Jun-2019
TBATo Be Assigned

To register for this course, check the information for your program: