Institute of Culinary Education · Courses

OHCF

1 courses with the subject OHCF, 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.

OHCF 100Culinary Fundamentals –3.5

Focusing on fundamental culinary techniques and criteria for selecting quality ingredients, this course will offer an introduction to the foundation for preparing health- supportive, whole-foods cuisine. We will also teach stock, soup and sauce preparations.

Subject: OHCF
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