CUL 140
Culinary Skills I
Alamance Community College · UGRD · Fall 2026
2 sections2 open now
Catalog description
This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.
Sections
Current meeting, instructor, credit, and enrollment details
41
9 openSeats: 15/24 seats Last recorded: Aug 7, 2026, 9:36 PMClass #5952Fall 2026UGRD5.0 credits
9 available15 enrolled24 capacity0 waitlist
- Days & times
- Mo · 8:00 – 11:50 AMTu · 8:00 – 11:50 AMWe · 8:00 – 11:50 AMTh · 8:00 – 11:50 AM
- Meeting dates
- Aug 17 – Oct 12
- Location
- A Wing A221; A Wing A228; A Wing A228; A Wing A228
- Instructor
- MacKlin, I
Details checked 5 hours agoSeats checked 5 hours ago
42
21 openSeats: 3/24 seats Last recorded: Aug 7, 2026, 9:36 PMClass #5953Fall 2026UGRD5.0 credits
21 available3 enrolled24 capacity0 waitlist
- Days & times
- Mo · 1:00 – 4:50 PMTu · 1:00 – 4:50 PMWe · 1:00 – 4:50 PMTh · 1:00 – 4:50 PM
- Meeting dates
- Aug 17 – Oct 12
- Location
- A Wing A221; A Wing A228; A Wing A228; A Wing A228
- Instructor
- MacKlin, I
Details checked 5 hours agoSeats checked 5 hours ago
Class numbers and section codes come from the registrar.
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