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| Course Title | Cred | Days | Time | Room | Seats Avail | Instructor (Fees) | |
| CULA_103_01 | Professional Chef I: Savory Meets: 8/28/2017-12/15/2017 Kalispell Campus | 5cr | Arr | Arranged | AT 154 | 3 | M Hudak Add'l Fee: $725.00 |
Professional Chef I: Savory Prerequisite: instructor's consent.Corequisite: CULA 106.An introduction to and application of fundamental cooking theories and techniques for professional cooking, this course prepares students to use a variety of essential cooking principals. Topics include: product identification, safe handling of food items/sanitation, knife skills, basic garnishing and food presentation, use and care of equipment, kitchen structure/organization, culinary history and terminology, simple recipe development, and seasoning/flavoring. Competencies in knife skills, dairy and egg products, mise en place principles of cooking, stocks, soups, starches, fruits and vegetables and basic garde manger. | |||||||
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This information was last updated on Thursday, January 18, 2018 at 12:00:01 PM