Jun 08, 2026  
2026-2027 General Catalog 
    
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HCM 186 - Culinary Foundations I

3.0 Credit(s)
Lecture 3
Lab 0
Culinary Foundations I introduces students to basic cooking principles. Topics include an overview of kitchen equipment, safety, sanitation, and basic preparation methods of soups, salads, sandwiches, breakfast items, vegetables, and starches.
Note(s): Students are prepared and tested for the ServSafe Food Safety Manger Certificate in this course. Students must pass the certification exam to continue with program courses.


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