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CUL 1100 Intro to culinary arts

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Intro to culinary arts Questions & Answers

Intro to culinary arts Flashcards

Intro to culinary arts Advice

Intro to culinary arts Advice

  • Average Rating

    4.5/5
    Overall Rating Breakdown
    • 3 Advice
    • 5
      67%
    • 4
      33%
    • 3
      0%
    • 2
      0%
    • 1
      0%
  • Course Difficulty

    • Easy 100%

    • Medium 0%

    • Hard 0%

  • Top Course Tags

    Always Do the Reading

    Participation Counts

    Requires Presentations

Showing 1 to 3 of 3

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    • Profile picture
    Jul 18, 2016
    | Would recommend.

    Pretty easy, overall.

    Course Overview:

    This course was very good for what it was. An introduction. The professor was able to touch many different apects of culinary arts but not so much ti feel overwhelming. I learned a fair amount from his instruction.

    Course highlights:

    The food! Mostly every class was followed by a meal that the students helped cook. Another positive is being able to learn hands-on. There was very little traditional lecture and more multi-faceted learning.

    Hours per week:

    3-5 hours

    Advice for students:

    In order to pass this course, you must be willing to let someone teach you new techniques or even old ones. Allow yourself to be an open book.

    • Fall 2009
    • Jeffrey Freels
    • Yes
    • Group Projects Participation Counts
    • Profile picture
    Jun 05, 2016
    | Would highly recommend.

    Pretty easy, overall.

    Course Overview:

    I would recommend this course because the instructor is hands on and is always there when you need his help or guidance.

    Course highlights:

    I have gained a lot of experience and different lessons on preparations of how to handle and cook food

    Hours per week:

    3-5 hours

    Advice for students:

    do not rush the lessons if you feel you are tired because you might get a test or the next lesson you might be confused

    • Spring 2016
    • Chef Whitfield
    • Yes
    • Always Do the Reading Participation Counts Requires Presentations
    • Profile picture
    Feb 21, 2016
    | Would highly recommend.

    Pretty easy, overall.

    Course Overview:

    I would recommend this course because it is the beginning of the culinary industry. They teach you the basics and are hands on when cooking with the chef. You are one-on-one with the chef and you learn something everyday.

    Course highlights:

    The highlight of this course was butchering a whole chicken and learning the different techniques on how to prepare/ cook it. Another thing I learned was how mise en place. When cooking, you want to make sure everything is on your station, so that you won't leave nothing out of the recipe.

    Hours per week:

    6-8 hours

    Advice for students:

    Advice I would give to students considering this course is that it is okay to make mistakes. You have to learn from your mistakes and never let failure be an option.

    • Fall 2013
    • Chef Whitfield
    • Yes
    • Always Do the Reading Competitive Classmates Requires Presentations

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