CUL 190
Basic Food Production
Jefferson Community and Technical College · UGRD · Fall 2026
Catalog description
Explains the basic principles of food selection, storage, and preparation, identification and classification of fruits and vegetables; preparation of stocks, soups and sauces; basic principles of cooking; baking; kitchen operations; and a study of breakfast food. Lecture: 2 credits (30 contact hours). Laboratory: 2 credits (60 contact hours).
Sections
Current meeting, instructor, credit, and enrollment details
5501
FullSeats: 19/18 seats Last recorded: Aug 15, 2026, 5:56 PM- Days & times
- Tu · 9:30 AM – 3:00 PM
- Meeting dates
- 2026-08-17 - 2026-12-13
- Location
- DT-Chestnut Hall (A) RoomB040 B040
- Instructor
- Joshua Wolfe
Section notes
Web Enhanced Course-This is a class that meets regularly on campus, but uses the web to supplement instruction.; Instructional method: IP; BP
55L1
FullSeats: 19/18 seats Last recorded: Aug 15, 2026, 5:56 PM- Days & times
- TBA
- Meeting dates
- 2026-08-17 - 2026-12-13
- Location
- DT-Chestnut Hall (A) RoomB040 B040
- Instructor
- Joshua Wolfe
Section notes
Web Enhanced Course-This is a class that meets regularly on campus, but uses the web to supplement instruction.; Instructional method: IP; BP