SCHEDULE OF CLASSES
PROFESSIONAL COOKING METHODS I
CRN: 73839
Section: CULA 110-001
Credits: 4 credit hours
Availability: 10 (Capacity: 12)
Dates: 08-26-2024 – 12-06-2024
Instructor: Patrick Leibacher
SCHEDULED MEETING TIMES:
Tues, Thurs
10:30 AM - 2:00 PM
Culinary Center Campus
COURSE DESCRIPTION
Prerequisite: CULA 101 or equivalent. This course will focus on enhancing students' knowledge of the fundamental concepts and skills of basic cooking techniques. Emphasis will be placed on cooking methods for vegetables, pasta and grains; preservation and canning techniques; charcuterie preparation techniques; as well as farm and sustainable food products.
INTERESTED IN TAKING THIS COURSE?
There are several ways to register for this course, depending on the type of student you are. If you wish to attend Cayuga as a first-time student seeking a degree, you can review the Admissions process to get started. If you are a returning Cayuga student from the previous semester, you can log into your myCayuga account and self-register. If you are interested in taking this individual course for transfer credit, view our Non-Degree Student page for information on how to register.
TEXT BOOK INFORMATION
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BOOKSTORE INFORMATION:
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ADDITIONAL INFORMATION
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Prerequisites and requirements, learning objectives, other books and materials required, or any other additional course materials.