Continuing Education

CULG220 - Kitchen Skills II - Flavour Recognition, Stocks & Soups

Prerequisite:
CULG210
Course Equivalencies:
HOS31

Course Code

A unique identifier used at NAIT for this specific course.

Campus

The location where your NAIT courses will be held.

Course Overview

In the kitchen, refined flavour recognition is a skill to master. It's all about being able to recognize and distinguish flavours, which is fundamental to success in the kitchen. Develop your skills through guided practice focusing on comparative tasting and identifying aromas. Create flavourful stocks and soups - the building blocks of cuisine. Identify different soup categories and classifications.

With the skills gained in this course, you will be able to hone your senses of taste and smell to enhance your cooking techniques.

It is required that you complete CULG210 before enrolling in this course.

Upcoming Offerings

Delivery Methods

  • Face to Face: Where: In-person meetings. When: Course is scheduled at a specific time for students to attend. Face-to-face instruction at all class meetings. Location may be on campus or at a worksite.
  • Blended: Where: Mixture of in-person & online components. When: Course is scheduled at a specific time for students to attend. Combination of face-to-face and online components at specific times. Some online components may be accessed online anytime.
  • Hyflex: Where: Choice to attend in-person or online meetings. When: Course is scheduled at a specific time for students to attend. For each class, students choose to attend in-person with the instructor or online at a specific time.
  • Remote Live Delivery: Where: Online with instructor. When: Course is scheduled at a specific time for students to attend. Instruction is delivered at set times online. Students do not come to campus.
  • Remote On-Demand Delivery: Where: Online anytime. When: No set class meetings. Coursework is accessed on-demand and online. While there are no set class meetings, there may be set due dates and deadlines for some activities. Students may interact with peers through virtual tools.
  • Remote Independent: Where: Online anytime. When: No set class meetings. Coursework is accessed on-demand and online, with no instructor support. While students choose when to do coursework, there may be set due dates and deadlines. 
  • Work Placement: Where: In-person meetings. When: Work is scheduled at a specific time for students to attend. Onsite work integrated learning. Location at a worksite.
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