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Institution:
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City Colleges of Chicago-Kennedy-King College
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Subject:
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Description:
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8 Cr. Hr.(s) Instruction in basic principles and procedures of preparation of meat, fish and poultry, baking, sautEing, frying, roasting and poaching, French style cooking, breakfast cookery, basic principles and procedures of work stations, use of fats and oils in cooking. 1 lecture hour and 7 laboratory hours per week. 8 credit hours. Prerequisite: Combination with Culinary Arts 703 Sanitation & Safety I; Eligibility for English 100, Reading 125, and Mathematics 110 or consent of Department Chairperson
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Credits:
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8.00
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Credit Hours:
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Prerequisites:
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Corequisites:
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Exclusions:
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Level:
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Instructional Type:
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Multiple
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Notes:
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Additional Information:
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Historical Version(s):
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Institution Website:
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Phone Number:
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(773) 602-5000
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Regional Accreditation:
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North Central Association of Colleges and Schools
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Calendar System:
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Semester
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