CULINARY ARTS 728 - Advanced Cooking

Institution:

City Colleges of Chicago-Kennedy-King College

Subject:

Description:

7 Cr. Hr.(s) Study of principles, methods and techniques involved in quantity preparation of appetizers, sandwiches, salads, soups, stocks, sauces, meats, seafood, poultry, eggs, milk, cheese, bakery products, desserts and beverages; practical experience in proper and safe use of tools, materials and quantity foodservice equipment. 7 laboratory hours per week. 7 credit hours. Prerequisite: 721 Entrée Preparation or consent of Department Chair.

Credits:

7.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ccc.edu/colleges/kennedy/pages/default.aspx

Phone Number:

(773) 602-5000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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