Fall Semester 2015 - Credit Courses

Please Note: The information on this page
is subject to change.

 Course TitleCredDaysTimeRoomSeats
Avail
Instructor
(Fees)
CULA_103_01Professional Chef I: Savory
Meets: 8/27/2015-12/17/2015
Kalispell Campus
5crMTW2:30PM-7:50PMAT 1540M Hudak
Add'l Fee: $725.00

Professional Chef I: Savory

Prerequisite: instructor's consent.Corequisite: CULA 106.An introduction to and application of fundamental cooking theories and techniques for professional cooking, this course prepares students to use a variety of essential cooking principals. Topics include: product identification, safe handling of food items/sanitation, knife skills, basic garnishing and food presentation, use and care of equipment, kitchen structure/organization, culinary history and terminology, simple recipe development, and seasoning/flavoring. Competencies in knife skills, dairy and egg products, mise en place principles of cooking, stocks, soups, starches, fruits and vegetables and basic garde manger.



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Flathead Valley Community College assumes no liability
for incorrect or missing data.

This information was last updated on Wednesday, December 16, 2015 at 11:40:02 AM