CUL 140
Culinary Skills I
Sandhills Community College · UGRD · Fall 2026
2 sections2 open now
Catalog description
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. (2011 FA)
Sections
Current meeting, instructor, credit, and enrollment details
H01
3 openSeats: 9/12 seats Last recorded: Aug 7, 2026, 9:40 PMClass #CUL-140-H01Fall 2026UGRD5 credits
3 available9 enrolled12 capacity
- Days & times
- Mo · 8:30 AM – 2:20 PMMo · 8:30 AM – 2:20 PM
- Meeting dates
- 2026-08-17-2026-12-15
- Location
- DIST LAB; LITT 115; LITT 222
- Instructor
- Christopher Currier
Details checked 5 hours agoSeats checked 5 hours ago
H02
3 openSeats: 9/12 seats Last recorded: Aug 7, 2026, 9:40 PMClass #CUL-140-H02Fall 2026UGRD5 credits
3 available9 enrolled12 capacity
- Days & times
- Tu · 8:30 AM – 2:20 PMTu · 8:30 AM – 2:20 PM
- Meeting dates
- 2026-08-17-2026-12-15
- Location
- DIST LAB; LITT 115; LITT 222
- Instructor
- Christopher Currier
Details checked 5 hours agoSeats checked 5 hours ago
Class numbers and section codes come from the registrar.
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