CUL 140Culinary Skills I

Nash Community College · 5 credits · UGRD

Catalog

This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

Recent sections

Fall 2026 · 2 sections

Aug 17 – Dec 14

Section	Days & time	Location	Instructor
01Class #0071559-CUL-140-01	Monday, Wednesday 9:30 AM - 10:20 AM B & I - Bldg G 1165 (Classroom Hours)Monday, Wednesday 9:30 AM - 10:20 AM 10:30 AM - 1:20 PM B & I - Bldg G 1165 (Lab/Shop Hours)	B & I - Bldg G 1165	Bookhardt, F
01 notes: CULINARY Supplies (uniforms, knives) are required in addition to the textbook. See the instructor for details. Uniforms are required in addition to the textbook. See the instructor for details.