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Culinary I (HYB)

Course number : HCT116   ID : 27005    Section Number : 2
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Examines the basic concepts, skills, and attributes related to preparation of food: knife skills, product identification, and culinary terminology. Measures, prepares, and converts standardized recipes. Learns and applies classical cooking principles and techniques to food preparation. Topics include stock and sauce preparation; egg/breakfast cookery; product qualities; preparation of vegetables, fruit, and starches; and dietary guidelines and nutrition principles. Demonstrates proper food sanitation and safety practices. Learns and applies good sustainability practices for food service operations. Also offered for credit as HCTI102.
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Class Details

15 Session(s)
Weekly - Thu


Mary Evans 

CEUs : 6



Please read:  To enroll in the course students are asked to show academic readiness in Math. Email or call 301-624-2888 to discuss which of the following methods you should use: Math: MA 50 or appropriate score on mathematics placement test (Accuplacer NexGen QAS minimum score 237) Grades from recent high school or college courses Scores from TOEFL, ACT, AP, CLEP, DSST, GED, PARCC/MCAP or SAT exams And Successfully complete or co-enroll in HCTI 101 or HCT 117 or HCT119. Hold a current ServSafe Food Manager Certification Classes will meet in person and require online participation as noted in a syllabus or course schedule that the instructor will provide. This class meets in room MC117 at the Monroe Center, 200 Monroe Avenue, Frederick, MD and is offered for credit as HCTI 102.



Registration Closes On
Thursday, August 29, 2024 @ 11:59 PM



Schedule Information

Skip dates: (No class on 11/28/2024)

Date(s) Class Days Times Location Instructor(s)
8/29/2024 - 12/12/2024 Weekly - Thu 09:00 AM - 02:00 PM Frederick, COLIST  Map, Room: COLIST Mary Evans 

Other Class Offerings

ID: 26996

08/26/24 - 12/09/24
Weekly - Mon