Spring Semester 2010 - Credit Courses

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

 Course TitleCredDaysTimeRoomSeats
Avail
Instructor
(Fees)
CA_102_1Professional Chef II
Meets: 1/18/2010-5/14/2010
9crMTW1:00PM-5:00PMAT 159-3H Ginepra

H Karp

Add'l Fee: $450.00

Professional Chef II

Prerequisites: a grade of "C-" or better in CA 101 or instructor's consent.Part II in the Professional Culinary Arts Series. This course integrates the fundamental culinary and baking skills learned in Professional Chef I with more advanced techniques, including the production and presentation of full plates and concentration on development of flavor. Topics consist of: basic garde manger; introduction to fish and poultry; fabrication; and cooking, pie and fillings; pastries; and custards and creams.



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, May 14, 2010 at 3:00:02 PM