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HCM 138Food Fundamentals
Kirkwood Community College · 3 credits · UGRD
Catalog
Studies the composition of foods and the scientific principles involved in food preparation. Emphasizes basic food handling competencies and cookery techniques. Students work with herbs, spices, dairy, eggs, fruits, vegetables, starches, stocks, sauces and soups, learning to produce quality products. Focuses on the development of proper kitchen procedures, use and care of equipment, sanitation, safety, cost control and efficient work methods. Arts & Sciences Elective Code: B
Recent sections
Fall 2026 · 2 sections
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| CRF01Class #0380770-HCM-138-CRF01 | Monday, Tuesday, Wednesday, Thursday, Friday 12:00 PM - 3:45 PM The Kirkwood Center 192 (Lecture/Lab)Sep 21 – Oct 16 | The Kirkwood Center 192 | Michael Barshis |
| CRF01 notes: If closed, waitlist available until the class start date. Reminder to students: once the course is in progress, students on the waitlist may not attend class and will be notified if a seat in the class becomes available. A lab fee of $200 applies to this section A laundry fee of $15 applies to this section | |||