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University of New Hampshire

NUTR403 - Culinary Arts Skills

Course Description

This laboratory class explores classical culinary and basic cooking techniques. Classical recipes for stocks, mother sauces, soups and pie crust, quick and yeast breads are featured with hands-on experiential learning using common practices and techniques of the food service industry. Students will gain an understanding of basic ingredients, fabrication, storage, cooking, hygiene and sanitation, equipment usage in modern culinary through demonstration, practice and evaluation.

Tuition & Fees

Varies

Continuing education course enrollment costs and fees vary depending on program criteria and student eligibility. For more information on continuing education course costs click here.

Location

In Person

Credits

4.0 units

Course Sections

See All Sections

Spring 2024

Jan 23 to May 6
crn: 53061
Format: In Person
Campus: Durham
Time: 23 Jan 2024 - 06 May 2024 Tu 2:10 PM - 4:00 PM
Professor(s): Jessica Gerrior
Live Seat Count: 4 available seats - (20 days ago)
Varies
Already Started
Jan 23 to May 6
crn: 53063
Format: In Person
Campus: Durham
Professor(s): Jessica Gerrior
Live Seat Count: 1 available seats - (20 days ago)
Time:
  • 23 Jan 2024 - 06 May 2024 Th 4:10 PM - 6:00 PM
  • 23 Jan 2024 - 06 May 2024 M-W 10:10 AM - 11:30 AM
Varies
Already Started
Jan 23 to May 6
crn: 56851
Format: In Person
Campus: Durham
Professor(s): Jessica Gerrior
Live Seat Count: 0 available seats - (20 days ago)
Time:
  • 23 Jan 2024 - 06 May 2024 M-W 10:10 AM - 11:30 AM
  • 23 Jan 2024 - 06 May 2024 Tu 5:10 PM - 7:00 PM
Varies
Already Started
Jan 23 to May 6
crn: 53062
Format: In Person
Campus: Durham
Professor(s): Jessica Gerrior
Live Seat Count: 1 available seats - (20 days ago)
Time:
  • 23 Jan 2024 - 06 May 2024 M-W 10:10 AM - 11:30 AM
  • 23 Jan 2024 - 06 May 2024 Th 1:10 PM - 3:00 PM
Varies
Already Started