CUL 102  Professional Cooking I

3 Units (Degree Applicable, CSU, C-ID #: HOSP 160, HOSP 160 X)
Lecture: 36   Lab: 54
Prerequisite: HRM 52 and students are required to present a valid Food Safety Manager Certification.

Introduces professional kitchen operations through a comprehensive blend of lecture and hands-on lab instruction. Topics include food safety and sanitation, teamwork, tools and equipment, knife skills, mise en place, menu development, and core cooking methods. Students will explore the principles of flavor development and apply techniques to a variety of ingredients, including stocks, sauces, vegetables, grains, proteins, and seafood. In the lab, students will practice mise en place by organizing and preparing ingredients and tools before executing and presenting a variety of dishes. Each session emphasizes proper technique, efficient workflow, and clean presentation. Techniques covered include simmering, sauteing, roasting, braising, grilling, poaching, frying, and fabricating poultry. Students will also develop their understanding of classical knife cuts, emulsified dressings, and foundational preparations such as soups, salads, and sandwiches. Students are required to present a valid Food Safety Manager Certification and must wear the appropriate professional uniform, including non-slip kitchen footwear. This course is intended for students interested in pursuing a career in Hospitality, Culinary Arts or Baking or Pastry.
Course Schedule