CUL 101  Professional Cooking Foundations

3 Units (Degree Applicable)
Lecture: 54   

This lecture-based course provides a comprehensive introduction to the principles and practices of professional cooking. Students will explore core culinary techniques, kitchen terminology, ingredient functions, and the structure of professional kitchens. Emphasis is placed on understanding cooking methods, flavor development, menu planning, and food safety. The course also includes an overview of career pathways in the culinary field and develops essential soft skills such as communication, time management, teamwork, and professional conduct. Designed for aspiring culinary professionals, this course lays the theoretical groundwork for success in kitchen environments or further hands-on training.
Course Schedule