CAHM 172 - F ood Preparation II

Institution:

Skagit Valley College

Subject:

Description:

Basic techniques of preparing stocks and sauces; preparation of soups and the use of chef-ready bases and convenience products.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.skagit.edu

Phone Number:

(360) 416-7600

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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