Information
Year
Time:
Evenings 6:30 p.m. - 8 pm
(+ 1/2 hour cleanup)
Instructor: Chef Steve Topple
Days:
March 6th, 13th, & 20th
Cost:
Tuition: $110.00
Supplies: $ 40.00
Total: $150.00
Cap: 10 students; 1 TA
Course
CULCOMM011
Introduction to the Professional Kitchen
Course Description
Provides an introduction to a culinary career or advanced kitchen skills. Hosted in a professional restaurant kitchen. Knife safety, basic soups, pasta, and entrées will be introduced. Hours: 1
Note: These are non-accredited, Professional-Technical courses offering practical job skills for which you will receive a Certificate of Completion, but not transcripted credit.
Outcomes
The successful student will:
1) Develop a basic frame of understanding of the concepts, language, and skills related to the culinary arts
2) Show safe knife skills
3) Prepare quality basic foods