CA 201 - Professional Chef III

Institution:

Flathead Valley Community College

Subject:

Description:

9 credits (Fall Semester) Prerequisites: A grade of "C-" or better in CA 101 and CA 102 . Part III in the Professional Culinary Arts series. This course integrates the fundamental skills of culinary and baking learned in the first year with more advanced techniques. Speed in production, teamwork, presentation/plating, and development of flavor continue to be emphasized and expanded on. Topics to be addressed include: meat fabrication and cookery; advanced garde manger (hot and cold ho r d'ouevre s, galantine, ballotine, chaud-friod, pate, terrine, sausages, savory mousse, and cheese/fruit carving; advanced custard and creams; frozen desserts; fruit desserts and garnishes; and basic cakes and icings.

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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