CULI 2610
Culinary Methods III
Metropolitan Community College Area · UGRD · Fall 2026
2 sections1 open now
Catalog description
Students broaden the application of the foundational working skills gained in Culinary Methods I and II. Sessions are focused on quantity production and generating value-added products for utilization in Restaurant Cookery I and II. Students identify, handle, and store a variety of proteins and the ensuing byproducts.
Sections
Current meeting, instructor, credit, and enrollment details
4A
FullSeats: 0 enrolled Last recorded: Aug 14, 2026, 6:02 AMClass #405257-CULI-2610-4AFall 2026UGRD4.5 credits
0 available0 enrolled0 capacity0 waitlist
- Days & times
- No scheduled meeting time
- Meeting dates
- Sep 8 – Nov 23
- Location
- —
- Instructor
- Staff
Details checked 4 hours agoSeats checked 4 hours ago
4B
16 openSeats: 0/16 seats Last recorded: Aug 14, 2026, 6:02 AMClass #405258-CULI-2610-4BFall 2026UGRD4.5 credits
16 available0 enrolled16 capacity0 waitlist
- Days & times
- Tu Th · 9:00 – 9:55 AMTu Th · 9:00 – 9:55 AM
- Meeting dates
- Sep 8 – Nov 19
- Location
- Fort Bldg 022 Ica 131; Fort Bldg 022 Ica 145
- Instructor
- Staff
Details checked 4 hours agoSeats checked 4 hours ago
Class numbers and section codes come from the registrar.
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