Aerial photo of CVCC campus

Typical Course Offerings by Semester

Please use the information below to plan your future semesters.  Please note these are typical offerings - not actual offerings. Actual course offerings are available on our Class Schedule page.
HRI 106 - Principles of Culinary Arts I
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
LocationDaysTimesCourse Length
Fall
Main CampusT10:30-3:30pm16 weeks
Main CampusT4:00-9:00pm16 weeks
  NOTE: The data shown is updated once daily (around 7:00 AM) and is provided here for reference purposes only. Clicking on a Course Title will take you to live data in our Student Information System.