Professional Cooking 1
Credits: 3
Course Number: 10-316-122
Course Description
10-316-122 PROFESSIONAL COOKING 1 ...basic skill sets of professional cooking: sanitation, knife skills, heat transfer, protein cooking, vegetable cooking, working in teams, mise en place, sauce production and starch cookery. (Requisite: Must take with 10-316-119, Food Theory)
Course Typically Offered
Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.
How can I use this course to achieve my career goals?
This course is associated with the following programs:
What will I learn?
- Apply appropriate methods for handling knives.
- Explain inspection standards and grading classification for meat and seafood products.
- Identify primal and retail meat cuts, poultry classifications, and the different varieties of fish and shellfish.
- Prepare a variety of meat, poultry, and seafood recipes.
- Prepare a variety of vegetables, potatoes, and other starches recipes.
- Prepare a variety of fruits, salads, and salad dressings recipes.
- Prepare a variety of stocks, soups, sauces, and gravies recipes.
- Integrate proper sanitation techniques.
- Manage mise en place techniques.
Class Details
- Class Number:
- 22382
- Delivery:
- In-Person
- Term:
- Spring 2025
- Session:
- 8W2
- Instructors:
- David Crawford
- Date Range:
- -
Estimated Cost:
$705.30
*
Meeting Times
| Dates | Day(s) / Time | Location(s) |
|---|---|---|
| 03/26/25 - 05/19/25 |
M, W
12:30 PM - 4:20 PM |
Green Bay Campus Room SC110
|
* Cost displayed is based on in-state residency. Back to cost