CHEF 233 — Culinary Arts Fundamentals I
4 credits · Business & Information Technology
Offered in: Fall
Description
Introduction to the basics of culinary arts, including ingredients recognition, cooking methods and techniques, knife usage, preparation of basic stocks, mother sauces, starches and vegetables. Students will participate in laboratory work designed to create an understanding of the professional role of the culinarian. Preparation and production of food products integral to service to guests is incorporated in the course.
Prerequisites & Corequisites
None listed.
Sections
| Section | Semester | Instructor | Schedule | Location | Modality | Seats |
|---|---|---|---|---|---|---|
| D21 | Fall 2026 current |
Amanda Hale
Faculty |
MTWRF 10:47 AM–12:48 PM | — | Face-to-Face | — |