Course Details

Course Title: Basic Culinary Techniques

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Code: CULN1126C

Admit Term: 2018 Winter 1181

Credits: 3


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.