FSA-109

Culinary Arts: Fundamentals of Food Preparation I

The course covers instruction in the foundations of culinary arts, including food theory, demonstrations and hands-on cooking. Students will engage in various food preparation techniques and will sample their culinary creations.

Prerequisites

TRS 092 with a grade of C or better, OR MCC Level 2 Mathematics Placement. Eight class/laboratory hours per week for one semester. 5 credits.

FSA-109 Sections for Fall 2021

With the following scheduling option(s)

2 Sections Offered

FSA-109, Section BH1

CRN #25117
(Hybrid)Cul Arts:Fund of Food
Hybrid

Instructor(s)

Evelyn Lannak

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
LaboratoryBrighton Campus
Building 03, Room 140
Aug 26th, 2021 – Dec 23rd, 2021Monday, Wednesday
9:00 am - 11:50 am
LectureOnline
Aug 26th, 2021 – Dec 23rd, 2021N/A
Type Laboratory
Location Brighton Campus
Building 03, Room 140
Date(s) Aug 26th, 2021 – Dec 23rd, 2021
Day / Time Monday, Wednesday
9:00 am - 11:50 am
Type Lecture
Location Online
Date(s) Aug 26th, 2021 – Dec 23rd, 2021
Day / Time N/A

FSA-109, Section 105

CRN #25118
Traditional (In-Person)

Instructor(s)

Angela Douglas

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
LectureBrighton Campus
Building 03, Room 172
Aug 26th, 2021 – Dec 23rd, 2021Tuesday, Thursday
8:30 am - 9:20 am
LaboratoryBrighton Campus
Building 03, Room 140
Aug 26th, 2021 – Dec 23rd, 2021Tuesday, Thursday
9:30 am - 12:20 pm
Type Lecture
Location Brighton Campus
Building 03, Room 172
Date(s) Aug 26th, 2021 – Dec 23rd, 2021
Day / Time Tuesday, Thursday
8:30 am - 9:20 am
Type Laboratory
Location Brighton Campus
Building 03, Room 140
Date(s) Aug 26th, 2021 – Dec 23rd, 2021
Day / Time Tuesday, Thursday
9:30 am - 12:20 pm