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| Course Title | Cred | Days | Time | Room | Seats Avail | Instructor (Fees) | |
| CULA_112_01 | Fundamentals Protein Cookery Meets: 1/21/2025-5/15/2025 Kalispell Campus Note: This course is only for students accepted into the Culinary Arts and Catering Program. Digital course materials will be automatically loaded into your Eagle Online class through the FVCC Bookstore. You will be charged for the digital course materials through your student account unless you opt out by February 10, 2025. | 5cr | WTh | 8:00AM-12:30PM | AT 159 | 18 | A Blanton 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. | |||||||
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This information was last updated on Tuesday, November 05, 2024 at 6:40:03 PM