Institute of Culinary Education · Courses

OCAC

1 courses with the subject OCAC, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.

OCAC 100Culinary Fundamentals 1 –3.5

Most culinarians begin their training by learning how to pare and prepare greens and vegetables. After a comprehensive introduction to knife skills and food safety, students will use a range of methods for preparing vegetables, progressing from salads to complex vegetarian cuisine, to explore the techniques that underlie fine cooking.

Subject: OCAC
Credits (min): 3.5
Credits (max): 3.5
Credit unit: Credit Hours
Type: course
Edition: 2025-2026
Source: www.ice.edu

Source: Institute of Culinary Education's catalog, linked per course · table learning_unit · CourseShelf publish 61