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HCM 359Applied Culinary Skills
Kirkwood Community College · 4 credits · UGRD
Catalog
Synthesizes existing culinary skills through application of cooking techniques using a diverse range of ingredients. Provides the opportunity to integrate theoretical knowledge with practical application to plan, produce, and critically evaluate dishes in accordance with industry standards. Arts & Sciences Elective Code: B
Recent sections
Fall 2026 · 2 sections
Aug 26 – Nov 13
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| CRF01Class #0380796-HCM-359-CRF01 | Wednesday 3:45 PM - 5:05 PM The Kirkwood Center 184 (Lecture)Monday, Tuesday, Wednesday, Thursday 3:45 PM - 5:05 PM 7:30 AM - 2:30 PM TBD (Lab)Tuesday, Wednesday, Thursday 3:45 PM - 5:05 PM 7:30 AM - 2:30 PM 7:30 AM - 2:30 PM TBD (Lab)Monday, Tuesday, Wednesday, Thursday, Friday 3:45 PM - 5:05 PM 7:30 AM - 2:30 PM 7:30 AM - 2:30 PM 7:30 AM - 2:30 PM TBD (Lab) | The Kirkwood Center 184 | Jeremy Ralph |
| 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 course materials fee of $90 and a laundry fee of $15.00 applies to this course. Includes individually arranged schedules. | |||