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is subject to change.
| Course Title | Cred | Days | Time | Room | Seats Avail | Instructor (Fees) | |
| CULA_110_01 | Fundamentals of Cooking Meets: 8/26/2024-12/13/2024 Kalispell Campus Note: Students may only register for this course after being accepted to the Culinary Arts and Catering program through a competitive application process. Digital materials will be automatically loaded into your Eagle Online class through the FVCC Bookstore's Inclusive Access (IA) program. You will be charged for the IA materials through your student account unless you opt out by Sept. 16. | 5cr | WTh | 8:00AM-1:30PM | AT 159 | 16 | M Hudak Add'l Fee: $500.00 |
Fundamentals of Cooking Corequisite: CULA 105. This is an introduction to the fundamental concepts, skills, and techniques in basic cookery. Students focus on ingredients and the preparation of stocks, broths, glazes, soups, and sauces. Basic cooking techniques for vegetables, starches, meats, fish, and poultry are introduced. | |||||||
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This information was last updated on Tuesday, May 14, 2024 at 8:00:13 AM