FSA-119

Culinary Arts: Fundamentals of Food Preparation II

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.

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FSA-119 Sections for Spring 2022

With the following scheduling option(s)
With the following course attribute(s)

1 Section Offered

FSA-119, Section 105

CRN #34740
Classroom

Instructor(s)

Angela Douglas

Seats Remaining

6

Already on Waitlist

0

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
LectureBrighton Campus
Building 03, Room 157
Jan 24th, 2022 – May 26th, 2022Tuesday, Thursday
8:30 am - 9:20 am
LaboratoryBrighton Campus
Building 03, Room 140
Jan 24th, 2022 – May 26th, 2022Tuesday, 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