Course Information
Culinary Fundamentals-Skills
Price: $208.00
Summary
This course introduces the fundamental concepts, skills, and techniques in basic cookery, including moist, dry, and combination heat. Emphasis is placed on safe food/equipment handling, nutrition, recipe conversion, measurements, terminology, classical knife cuts, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the food service industry.
Additional Required Materials (costs reflect BCC bookstore prices, subject to change):
- Chef Jacket (Black Short Sleeve): $37.21
- Chef Pants (Black/White Checkered): $40.34
- Black Chef Cap: $12.36
- Black Bib Apron: $16.49
- Black Baseball Cap: $11.12
- ServSafe Coursebook with Online Voucher: $90
Total Additional Materials Cost: $207.52
Requirements
This course has no requirements.
Course Fees
Price: $208.00 (Course Fee) + $0.00
(Credit Card and Convenience Charge)
The following section fees are included in the Price:
$3.00 - Accident Insurance
$5.00 - CE Technology Fee
$10.00 - Workforce Dev Caps Fee
$10.00 - WD Certification Fee
The following section fees are included in the Price:
$3.00 - Accident Insurance
$5.00 - CE Technology Fee
$10.00 - Workforce Dev Caps Fee
$10.00 - WD Certification Fee
Date and Time
Date:
Jan 12, 2026
Time:
From
03:00 pm
to
06:00 pm
Building:
Booker T. Washington ( BTWS )
Room:
KIT
Number of seats available: 10
Section: 31076
All Meetings:
* Meetings may be subject to change
Location
This course meets at the following location:
No address available at this time.
No address available at this time.