FSM 170 - Principles of Food Preparation II

Institution:

College of Lake County

Subject:

Description:

Study of the principles of commercial food preparation with emphasis on skill development for the production of bread and pastry, salads, and international cuisine. Includes the principles of purchasing, pricing, scheduling, and catering 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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