CU 100
Cooking Fundamentals – I
Remington College · UGRD · Fall 2026
1 section
Catalog description
This course is designed to introduce the essential elements of working in the food service industry. Topics covered will include: industry history, professionalism, sanitation, safety, culinary math, and nutrition. Prerequisites: None
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #remington_online_dallas-0042Fall 2026UGRD5.50 credits
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