Javascript is currently not supported, or is disabled by this browser. Please enable Javascript for full functionality.

 

Catalog/Student Handbook

   
    Apr 20, 2024  
2023-2024 Undergraduate and Graduate Catalog 
    
Catalog Navigation
  Publication Home
  Academic Calendar
  General Education Requirements
  Undergraduate and Graduate Programs
  Course Descriptions
  Student Learning Outcomes
  Campuses
  Courses by Hierarchy
  Archived Catalogs / Student Handbooks
  Catalog / Student Handbook Addendum
  My Favorites
HELP
2023-2024 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Favorites (opens a new window)

FBM 1210A - Culinary Fundamentals

Credits: 1
Lecture: 0
Lab: 40

Covers the basic fundamentals and methods of cooking for the food service manager. This is a 40-hour lab course.

Prerequisite(s): None
Corequisite(s): None


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Favorites (opens a new window)
   
All publications © 2024 Baker College.
Powered by the Acalog™ Academic Catalog Management System™ (ACMS™).