10 316-122
PROFESSIONAL COOKING 1
Northeast Wisconsin Technical College · UGRD · Fall 2026
1 section
Catalog description
basic skill sets of professional cooking: sanitation, knife skills, heat transfer, protein cooking, vegetable cooking, working in teams, mise en place, sauce production and starch cookery. (Requisite: Must take with 10-316-119, Food Theory)
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #northeast_wisconsin_technical-2063Fall 2026UGRD
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