CA 102 - Professional Chef II

Institution:

Flathead Valley Community College

Subject:

Description:

9 credits (Spring Semester) Prerequisites: a grade of "C-" or better in CA 101 o r instructor ? consen t. Part II in the Professional Culinary Arts Series. This course integrates the fundamental culinary and baking skills learned in Professional Chef I with more advanced tech-niques, including the production and presentation of full plates and concentration on development of flavor. Topics consist of: basic garde manger; introduction to fish and poultry; fabrication; and cooking, pie and fillings; pastries; and custards and creams.

Credits:

9.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.fvcc.edu

Phone Number:

(406) 756-3822

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

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