CA 101 - Professional Chef I

Institution:

Flathead Valley Community College

Subject:

Description:

9 credits (Fall Semester) Corequisite: CA 143. An introduction to and application of fundamental cook-ing and baking theories and techniques for professional cooking. This course prepares students to use a variety of essential cooking and baking principles. In addition, the class will address topics that include: product identification, safe handling of food items/sanitation, and proper storage; knife skills; basic garnishing and food presentation; use and care of equipment and appliances; kitchen structure and or-ganization; culinary history and terminology; simple recipe and menu development; costing; and seasoning, flavoring and palate development.

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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