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

MCC Level 2 Mathematics Placement OR higher and FSA 106 and FSA 109, each with a grade of C or better; Eight class/laboratory hours per week for one semester.

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FSA-119 Sections for Fall 2024

With the following scheduling option(s)

1 Section Offered

FSA-119, Section 105

CRN #25710
Traditional (In-Person)

Instructor(s)

Angela Douglas

Seats Remaining

10

Already on Waitlist

0

Scheduled Meeting Times

TypeLocationDate(s)Day / Time
LectureBrighton Campus
Building 03, Room 158
Aug 26th, 2024 – Dec 16th, 2024Tuesday, Thursday
8:30 am - 9:20 am
LaboratoryBrighton Campus
Building 03, Room 140
Aug 26th, 2024 – Dec 16th, 2024Tuesday, Thursday
9:30 am - 12:20 pm
Type Lecture
Location Brighton Campus
Building 03, Room 158
Date(s) Aug 26th, 2024 – Dec 16th, 2024
Day / Time Tuesday, Thursday
8:30 am - 9:20 am
Type Laboratory
Location Brighton Campus
Building 03, Room 140
Date(s) Aug 26th, 2024 – Dec 16th, 2024
Day / Time Tuesday, Thursday
9:30 am - 12:20 pm