FSA-119: Culinary Arts: Fundamentals of Food Preparation II
- 5 Credit Hours
- Hospitality Department
- Spring 2022
Course Description
The course builds upon concepts learned in Fundamentals of Food Preparation I and covers instruction in advanced techniques of culinary arts, including food theory, demonstrations and hands-on cooking. Students will engage in various advanced food preparation techniques and will sample their culinary creations.
Prerequisites
FSA 109 and FSA 106, each with a grade of C or better; and 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-119 Sections for Spring 2022
1 Section Offered
FSA-119, Section 105
CRN #34740
Traditional (In-Person)
Scheduled Meeting Times
Type | Location | Date(s) | Day / Time |
---|---|---|---|
Lecture | Brighton Campus Building 03, Room 157 | Jan 24th, 2022 – May 26th, 2022 | Tuesday, Thursday 8:30 am - 9:20 am |
Laboratory | Brighton Campus Building 03, Room 140 | Jan 24th, 2022 – May 26th, 2022 | Tuesday, Thursday 9:30 am - 12:20 pm |
Type | Lecture |
Location | Brighton Campus Building 03, Room 157 |
Date(s) | Jan 24th, 2022 – May 26th, 2022 |
Day / Time | Tuesday, Thursday 8:30 am - 9:20 am |
Type | Laboratory |
Location | Brighton Campus Building 03, Room 140 |
Date(s) | Jan 24th, 2022 – May 26th, 2022 |
Day / Time | Tuesday, Thursday 9:30 am - 12:20 pm |