CU 110

Cooking Fundamentals - II

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: recipes, basic knife s kills, kitchen equipment and tools, kitchen etiquette, basic stocks, the 5 mother sauces, and culinary math. Prerequisites: None

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Class #remington_online_dallas-0043Fall 2026UGRD5.50 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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