CUL 190
Basic Food Production
West Kentucky Community and Technical College · UGRD · Fall 2026
2 sections2 open now
Catalog description
Explains the basic principles of food selection, storage, and preparation, identification and classification of fruits and vegetables; preparation of stocks, soups and sauces; basic principles of cooking; baking; kitchen operations; and a study of breakfast food. Lecture: 2 credits (30 contact hours). Laboratory: 2 credits (60 contact hours).
Sections
Current meeting, instructor, credit, and enrollment details
B501
2 openSeats: 11/13 seats Last recorded: Aug 15, 2026, 5:51 PMClass #75278Fall 2026UGRD4.00 credits
2 available11 enrolled13 capacity
- Days & times
- Mo We · 10:00 AM – 12:30 PM
- Meeting dates
- 2026-08-17 - 2026-12-13
- Location
- Anderson Technical Building 138
- Instructor
- Erik Engelland
Section notes
(Wait list available); Instructional method: IP; BP
Details checked 3 hours agoSeats checked 3 hours ago
B5B1
2 openSeats: 11/13 seats Last recorded: Aug 15, 2026, 5:51 PMClass #75367Fall 2026UGRD4.00 credits
2 available11 enrolled13 capacity
- Days & times
- TBA
- Meeting dates
- 2026-08-17 - 2026-12-13
- Location
- TBA
- Instructor
- Erik Engelland
Section notes
(CUL 211 B501 required); Instructional method: IP; BP
Details checked 3 hours agoSeats checked 3 hours ago
Class numbers and section codes come from the registrar.
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