Culinary Institute of Charleston: Fundamentals of Cooking II Class

Oct 20 - Dec 2: Fundamentals of Cooking II. Mon and Tues 5:30-9:30 pm (workforce class that could be used for CUL 112 credit towards a degree or as a prerequisite). This six-week course incorporates all the principles learned in Fundamentals of Cooking I. Students will learn to cook proteins utilizing classical French techniques. Principles of dry, moist and combination cooking will be applied to both proteins and classical starch and vegetable preparations. Prerequisite: Fundamentals of Cooking I. Scholarship funds available. Apply at https://www.tridenttech.edu/ce/funding/workforce-pathways-scholarship.htm

You can sign up online, see your advisor, call 843-820-5000, or come to the Palmer Campus Dean's Office (Suite 121, 66 Columbus St., Charleston). Questions? Contact Chef Dana Heider at 843-820-5000 or ZGFuYSAhIGhlaWRlciB8IHRyaWRlbnR0ZWNoICEgZWR1