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CUL 140Culinary Skills I
Central Carolina Community College · 5.0 credits · UGRD
Catalog
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.
Recent sections
Fall 2026 · 3 sections
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| P0181Class #102842 | Mo Tu · 8:00 – 9:50 AMMo Tu · 10:00 AM – 1:50 PMTu · 4:30 – 8:30 PMAug 13 – Oct 7 | Lucier Hall 0133Lucier Hall 0145 | Kelly A. Burton |
| L0181Class #102847 |