Fall Semester 2010 - Credit Courses

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

 Course TitleCredDaysTimeRoomSeats
Avail
Instructor
(Fees)
CULA_201_1Professional Chef III
Meets: 8/30/2010-12/22/2010
Kalispell Campus
9crMTW9:00AM-12:50PMAT 1541H Ginepra
Add'l Fee: $475.00

Professional Chef III

Prerequisites: a grade of "C-" or better in CULA 103 and CULA 104. Part III in the Professional Culinary Arts series. This course integrates the fundamental skills of culinary and baking learned in the first year with more advanced techniques. Speed in production, teamwork, presentation/plating, and development of flavor continue to be emphasized and expanded on. Topics to be addressed include: meat fabrication and cookery; advanced garde manger (hot and cold hor d'ouevres, galantine, ballotine, chaud-friod, pate, terrine, sausages, savory mousse, and cheese/fruit carving; advanced custard and creams; frozen desserts; fruit desserts and garnishes; and basic cakes and icings.



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provide accurate information on these pages,
Flathead Valley Community College assumes no liability
for incorrect or missing data.

This information was last updated on Thursday, January 06, 2011 at 9:00:02 PM