Introduction to Cooking Techniques

Course Code

CUA 162

Credits

5

Teaches the necessities required to thrive in the culinary industry. Help train students’ senses, guiding them through the vast sea of subtle tastes and flavors, from herbs and condiments to vegetables and meats. Mastery of culinary techniques, such as knife skills, dry and moist heat cooking methods, and sauce making. Prepare for the cooking portion of the exam.

Related Programs

In their own words...

I think most women don’t know that welding is an awesome trade for them; women have much more refined motor skills.

Ryan M. Thomas
Welding Instructor