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Hospitality, Culinary Arts and Dietetics

Food and Cooking Fundamentals

Course Code: HCD-102

Course Description : The study of food: ingredient knowledge, cooking techniques, food science, and recipes. Emphasis is on the development of professional culinary skills. Within the lab component of the course, students will work in teams to demonstrate competence and skill in professional food preparation and production using commercial food equipment.

Department Description : Hospitality, Culinary Arts and Dietetics

  • Credit: 3 - 0
  • Lecture Hours: 1.0
  • Lab Hours: 4.0
  • Studio Hours: 0.0

Co requisites:

HCD-104

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Course Descriptions