CLM 101 - Culinary Skills I

7 Credits
Lecture: 4 Lab: 8

Culinary Skills I introduces students to the basic foundational skills needed to work in a professional kitchen. Topics covered include the history of the industry, classic and modern kitchen brigades, equipment and safety overview, recipe costing and beginning cooking skills. Students explore seasonings and spices, fermentation and pickling, and learn how to prepare stocks, sauces, soups, basic grains, vegetables and starches.

Note: MCC chef’s uniform (coat, pants and hat) and toolkit are required for this class and may only be purchased through the MCC bookstore. The hard copy textbook is required for this class. E-books are not allowed for this course. This course requires basic reading, basic writing and basic math.

Articulation: 1.2

Prerequisite: Previous credit of MAT 090 or higher or concurrent enrollment in MAT 090 or higher or appropriate score on mathematics placement test
View Course Availability