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Food Production Lab I (HCA 112)

Term: 2014-2015 - Fall Term

Faculty

Karen A ChristyUser Info
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Office Hours:
  • Monday 8:00 AM to 10:00 AM
  • Monday 10:00 AM to 12:00 PM
  • Monday 12:00 PM to 12:30 PM
  • Monday 12:30 PM to 3:00 PM
  • Monday 3:00 PM to 5:00 PM
  • Tuesday 8:00 AM to 10:00 AM
  • Tuesday 10:00 AM to 12:00 PM
  • Tuesday 12:00 PM to 12:30 PM
  • Tuesday 12:30 PM to 3:00 PM
  • Tuesday 3:00 PM to 5:00 PM
  • Wednesday 8:00 AM to 10:00 AM
  • Wednesday 10:00 AM to 12:00 PM
  • Wednesday 12:00 PM to 12:30 PM
  • Wednesday 12:30 PM to 3:00 PM
  • Wednesday 3:00 PM to 5:00 PM
  • Thursday 8:00 AM to 10:00 AM
  • Thursday 10:00 AM to 12:00 PM
  • Thursday 12:00 PM to 12:30 PM
  • Thursday 12:30 PM to 3:00 PM
  • Thursday 3:00 PM to 5:00 PM
  • Friday 8:00 AM to 10:00 AM
  • Friday 10:00 AM to 12:00 PM
  • Friday 12:00 PM to 12:30 PM
  • Friday 12:30 PM to 3:00 PM
  • Friday 3:00 PM to 5:00 PM
  •  
    Brian M RomanoUser Info
    Email address is hidden, click here to email
    Office Hours:
  • Saturday, September 9, 2017 5:30 AM to 6:00 PM
  • Saturday, September 16, 2017 10:00 AM to 10:00 PM
  • Saturday, September 30, 2017 7:00 AM to 6:00 PM
  • Saturday, October 7, 2017 7:00 AM to 5:00 PM
  • Saturday, October 14, 2017 7:00 AM to 5:00 PM
  • Friday, October 20, 2017 4:00 PM to 10:00 PM
  • Tuesday 9:00 AM to 12:00 AM
  • Tuesday 12:00 PM to 7:00 PM
  • Wednesday 9:00 AM to 11:30 PM
  • Wednesday 11:30 AM to 12:00 PM
  • Wednesday 12:00 PM to 3:30 PM
  • Wednesday 3:30 PM to 5:00 PM
  • Thursday 9:00 AM to 12:00 PM
  • Thursday 11:30 AM to 12:30 PM
  • Thursday 12:00 PM to 4:00 PM
  • Friday 9:00 AM to 1:00 PM
  • Friday 1:00 PM to 4:00 PM
  •  
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    Schedule

    Tue-Thu, 8:15 AM - 11:15 AM (8/12/2014 - 12/18/2014) Location: MAIN FHTC M112B

    Description

    Students will demonstrate knowledge of the development of culinary arts and the role of the professional chef. They will apply safe and sanitary procedures in food preparation. Students will prepare and present foods using knife skills, culinary tools, commercial food preparation equipment, flavorings, and staples. They will demonstrate the ability to identify classes of products, purchasing & storage, and proper cooking methods for dairy & eggs, meats, poultry, stocks and sauces.