Course Information

Professional Cooking Basics (CKG 208)

Term: 2020-21 Academic Year Spring Semester


Sheila Julianna Begay
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Mon, 1:00 PM - 4:00 PM (1/25/2021 - 5/13/2021) Location: MAIN MULTI CA2


The Professional Cooking Basics course provides students with the basic knowledge needed to understand the day-to-day operation of a commercial kitchen. The course will involve a strong emphasis on planning and organization of a food service operation which includes recipe breakdown, scheduling, ordering, and menu planning. Students will also learn about the basic cooking styles used in all professional kitchens. Prerequisite: CUL-101 or BKG-101. Course fee: $100.00. Offered: Fall, Spring.