Fall Semester 2016 - Credit Courses

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

 Course TitleCredDaysTimeRoomSeats
CULA_103_01Professional Chef I: Savory
Meets: 8/22/2016-12/15/2016
Kalispell Campus
5crMTW9:30AM-2:50PMAT 15922M 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.

While an honest effort has been made to
provide accurate information on these pages,
Flathead Valley Community College assumes no liability
for incorrect or missing data.

This information was last updated on Friday, December 16, 2016 at 1:40:01 PM