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Course Description

Engage in a hands-on exploration of foundational culinary techniques essential to success in a modern kitchen. Cold food preparation, knife skills, and ingredient identification form the basis of this immersive experience. Learners will transform vegetables, grains, and starches using core cooking methods such as sautéing, poaching, roasting, and grilling. Emphasis is placed on flavor recognition, aroma identification, and comparative tasting to refine the palate. Students will craft stocks, soups, and classical sauces, and explore their contemporary applications with a focus on balance and consistency. The course also covers the preparation of dressings, sandwiches, canapés, and modern salads using oils, vinegars, and garnishes. By the end of the course, students will be prepared to enter the culinary workforce with a strong foundation in kitchen skills and food safety.Information for students: Bring your own apron.Bring Tupperware/Ziplocks to take home your products.Wear flat, closed-toe shoes.Check your student portal for a map to get to the kitchen.

Course Information

CULG 702

Applies Towards the Following Certificates

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Enroll Now - Select a section to enroll in

Section Title
Culinary Job Readiness
Type
Discussion
Days
Saturday, Sunday
Time
8:00AM to 2:50PM
Dates
Sep 19, 2026 to Sep 20, 2026
Type
Discussion
Days
Saturday, Sunday
Time
8:00AM to 2:50PM
Dates
Oct 03, 2026 to Oct 04, 2026
Type
Discussion
Days
Saturday, Sunday
Time
8:00AM to 2:50PM
Dates
Oct 17, 2026 to Oct 18, 2026
Type
Discussion
Days
Saturday, Sunday
Time
8:00AM to 2:50PM
Dates
Oct 31, 2026 to Nov 01, 2026
Type
Discussion
Days
Saturday, Sunday
Time
8:00AM to 2:50PM
Dates
Nov 14, 2026 to Nov 15, 2026
Schedule and Location
Contact Hours
60.0
Location
Delivery Options
Fully F2F w/online resources  
Course Fee(s)
Tuition non-credit $1,850.00
Section Title
Culinary Job Readiness
Type
Discussion
Days
Saturday, Sunday
Time
8:00AM to 2:50PM
Dates
Feb 06, 2027 to Feb 07, 2027
Type
Discussion
Days
Saturday, Sunday
Time
8:00AM to 2:50PM
Dates
Feb 20, 2027 to Feb 21, 2027
Type
Discussion
Days
Saturday, Sunday
Time
8:00AM to 2:50PM
Dates
Mar 06, 2027 to Mar 07, 2027
Type
Discussion
Days
Saturday, Sunday
Time
8:00AM to 2:50PM
Dates
Mar 20, 2027 to Mar 21, 2027
Type
Discussion
Days
Saturday, Sunday
Time
8:00AM to 2:50PM
Dates
Apr 03, 2027 to Apr 04, 2027
Schedule and Location
Contact Hours
60.0
Location
Delivery Options
Fully F2F w/online resources  
Course Fee(s)
Tuition non-credit $1,850.00
Additional Fee(s)
CULG702 Material Fees $330.00 Mandatory
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