CUL 103  Professional Cooking II

2 Units (Degree Applicable)
Lecture: 9   Lab: 81
Prerequisite: HRM 52 and CUL 102. Students are required to present a valid Food Safety Manager Certification.

This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry. This intensive, hands-on course propels experienced culinary students beyond recipes. Through direct engagement with premium ingredients and diverse cooking methods, one will cultivate an intuitive understanding of flavor development and product outcomes. Sharpen skills in a dynamic environment focused on cooking, tasting, and critical evaluation. Valid Food Safety Manager Certification and full professional kitchen uniform, including non-slip footwear. This course is intended for students interested in pursuing a career in Culinary Arts or Baking and Pastry.
Course Schedule