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Course Description

This course introduces the fundamental concepts, skills and techniques used in basic cookery, including moist, dry and combination heat.  The class is taught in Spanish.

Learner Outcomes

Students will learn how to:

  • Properly increase or decrease recipes using recipe conversion.
  • Take culinary measurements.
  • Understand culinary terminology.
  • Learn cutting skills and how to make basic classical knife cuts.
  • Correctly and safely handle food and equipment.
  • Flavor and season stocks, sauces and soups.

Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry

Notes

Students need to know how to read and speak Spanish.

Prerequisites

Prerequisite/Corequisite: ServSafe In Spanish
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Section Title
Culinary Essentials in Spanish
Section ID
100969
Type
Discussion
Days
F
Time
5:30PM to 8:00PM
Dates
Apr 25, 2025 to May 30, 2025
Location and Schedule
View Details
Contact Hours
15.0
Location
Delivery Options
CLASS  
Course Fee(s)
Reg Fee 0 to 24 Hours non-credit $70.00
Additional Fee(s)
Insurance Fee $1.00 Mandatory
Campus Access Parking and Security Fee $2.00 Mandatory
CE Technology Fee $3.00 Mandatory
CEUs
1.5 CEUs
Drop Request Deadline
Apr 20, 2025
Transfer Request Deadline
Apr 20, 2025
Instructors
  • Diana Wilson
Section Notes

Students will need hair covering, apron and closed toe shoes.

 

Los estudiantes necesitarán cubrirse el cabello, delantal y zapatos cerrados.

 

 

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