FSM 111 - Principles of Food Preparation I

Institution:

College of Lake County

Subject:

Description:

Study of the principles of commercial food preparation with emphasis on handling tools, equipment, and materials for sauces, soups, entrees, and vegetables. Includes the study of quality and cost controls and menu planning. Emphasizes the importance of professional kitchen management. Prerequisite: Language Proficiency and Basic Algebra Readiness Course fee

Credits:

2.00 - 4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

WWW.CLCILLINOIS.EDU

Phone Number:

(847) 543-2000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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