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Introduction to Culinary Arts (CUIS 1150)

Are you looking to develop your practical cooking skills? In this exciting hands-on course, you will learn the basics of safe food handling and hygiene in the kitchen, while learning cooking terminology, weights and measures, and basic knife handling tricks and skills. This course is delivered in industrial, professional demonstration kitchens, and is taught by professional chefs. This course is a prerequisite for the Culinary Essential courses.



CRN Fee Campus - Room Day(s) Time Date Instructor
20550 $623.22 DTN - Rm. TBATo Be Assigned
MTM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1830 - 2130
08-May-2017
to 20-Jun-2017
TBATo Be Assigned

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