FSM 112 - Culinary Arts I

Institution:

College of Lake County

Subject:

Description:

A professional introduction to a full service kitchen and the uses of tools, materials and equipment. Preparation and presentation of menu, combinations of salads, soups, appetizers, sauces, entrees, vegetables, starches, and desserts are covered. Prerequisite/Corequisite: FSM 111 or FSM 170 Course fee

Credits:

1.00 - 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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