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CUL 130Savory Cuisine
Pima Community College · 3.00 credits · UGRD
Catalog
Introduction to all facets of hot foods. Includes classic uses of stocks; sauces; soups; liaisons such as roux and starches; cooking techniques; knife and cutting skills; preparation of vegetables; menu scaling; costing; and percentage of yields.
Recent sections
Fall 2026 · 3 sections
| Section | Days & time | Location | Instructor |
|---|---|---|---|
| 11954Class #11954 | Time not publishedOct 20 – Dec 17 | Desert Vista Campus DVNET | Galvin, E |
| 12203Class #12203 |