COOK 130 - Introduction to Cooking

Course Description
Every great chef starts with the basics. Understanding the fundamentals of cooking will ensure your culinary journey begins on the right track. In this course you will learn: knife skills, soups and stocks, sauces, roasting and braising. Whether just beginning to cook or looking for a thorough refresher of the basics, this hands-on class will have anyone cooking comfortably in no time. This course consists of 5 3-hour classes over 5 weeks or 2 full-day classes over 2 Saturdays.

0 Credits:

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Domestic Fee
425
International Fee
425
Registration Statement
To view course dates and times choose the Non-Credit 2019-2020 term.