HOTFS 436B - Culinary Arts II

Institution:

Chaffey College

Subject:

Description:

Class hours: 16-18 lecture; 48-54 laboratory. Limitation on Enrollment: Proof of a current negative tuberculosis test is required. Prerequisite: Hotel and Food Service Management 436A. Intermediate study of the culinary arts. Continuing exploration of its foundations, principles, and practical skills, with focus on meat, poultry, fish, and shellfish identification, fabrication, and cookery. Examination of the history and modern interpretations of the art of garde manger, including hors d'oeuvres, pates, terrines, and charcuterie. Production of European, Asian, and American regional cuisines, with special consideration to development, plating, and presentation. Kitchen safety and sanitation rules are reinforced and practiced. May be taken three times. 1306.30

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.chaffey.edu

Phone Number:

(909) 652-6000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.