FSA-119: Culinary Arts: Fundamentals of Food Preparation II
- 5 Credit Hours
- Hospitality Department
- Fall 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 Fall 2022
1 Section Offered
FSA-119, Section 105
CRN #25710
Traditional (In-Person)
Scheduled Meeting Times
| Type | Location | Date(s) | Day / Time |
|---|---|---|---|
| Lecture | Brighton Campus Building 03, Room 157 | Aug 29th, 2022 – Dec 16th, 2022 | Tuesday, Thursday 10:30 am - 11:20 am |
| Laboratory | Brighton Campus Building 03, Room 140 | Aug 29th, 2022 – Dec 16th, 2022 | Tuesday, Thursday 11:30 am - 2:20 pm |
| Type | Lecture |
| Location | Brighton Campus Building 03, Room 157 |
| Date(s) | Aug 29th, 2022 – Dec 16th, 2022 |
| Day / Time | Tuesday, Thursday 10:30 am - 11:20 am |
| Type | Laboratory |
| Location | Brighton Campus Building 03, Room 140 |
| Date(s) | Aug 29th, 2022 – Dec 16th, 2022 |
| Day / Time | Tuesday, Thursday 11:30 am - 2:20 pm |