HCM 138
Food Fundamentals
Kirkwood Community College · UGRD · Fall 2026
Catalog description
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
Sections
Current meeting, instructor, credit, and enrollment details
CRF01
FullSeats: 16/16 seats Last recorded: Aug 14, 2026, 3:59 AM- Days & times
- Mo Tu We Th Fr · 12:00 – 3:45 PM
- Meeting dates
- Sep 21 – Oct 16
- Location
- The Kirkwood Center 192
- Instructor
- Michael Barshis
Section 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
CRF03
FullSeats: 16/16 seats Last recorded: Aug 14, 2026, 3:59 AM- Days & times
- Mo Tu We Th Fr · 10:30 AM – 3:00 PM
- Meeting dates
- Nov 16 – Dec 11
- Location
- The Kirkwood Center 192
- Instructor
- Anthony Green
Section 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