Course Details

Course Title: Basic Culinary Techniques

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Code: CULN1126C

Admit Term: 2018 Winter 1181

Credits: 3

Description

Strong basic culinary skills are the foundation that cooks and Chefs build their professional reputation on. In this first series of hands on food labs under the close supervision of a Chef Professor, you will learn and practice fundamental cooking and organizational skills and start laying the groundwork for a successful culinary career.

The information on this page reflects course details for course CULN1126C in the 2018 Winter term. Find details for another term.