HOTFS 436C - Culinary Arts III

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. Corequisite: Hotel and Food Service Management 16 (may be taken previously). Effective and attractive food presentation methods, including the creation and use of garnishes. Introduction to basic principles of bakeshop production and ingredient selection. Preparation of yeast doughs, quick breads, cookies and cakes, pies and fillings, savory and sweet baked goods, and pastries. 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

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