Please Note: The information on this page
is subject to change.
| Course Title | Cred | Days | Time | Room | Seats Avail | Instructor (Fees) | |
| CULA_112_01 | Fundamentals Protein Cookery Meets: 1/16/2024-5/9/2024 Kalispell Campus Note: This course is only for students accepted into the Culinary Arts and Catering Program. | 5cr | WTh | 8:00AM-1:00PM | AT 159 | 11 | M Hudak Add'l Fee: $650.00 |
Fundamentals Protein Cookery Prerequisite(s): CULA 105, CULA 110. This course integrates the fundamental skills developed in CULA 110 with more advanced protein cookery techniques, including production and presentation of full plates and concentration on development of flavor. Topics consist of Poultry, Meats, Fish, Shellfish, Meats, Charcuterie and fundamental butchery/fabrication techniques in sub-primal cuts. | |||||||
While an honest effort has been made to
provide accurate information on these pages,
Flathead Valley Community College assumes no liability
for incorrect or missing data.
This information was last updated on Wednesday, May 08, 2024 at 3:00:01 PM