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
DTN  - Rm. 305B
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

1545 - 1829
to 03-Oct-2019
Grignon, Tobias

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