NCA 003 - Professional Chef Cooking II
- Recent Professors
- Sean Conry
- Recent Semesters
- Spring 2026, Spring 2025, Spring 2024
- Class Size
- 8 students
- Credits
- 2.5
- Spring 2026 Sections
- View Spring 2026 sections of NCA 003
- Transfers To
- Not transferable
- Description
- This course will include more advanced concepts of cooking to include meats, fish poultry, bakery and applications for commercial settings such as catering and buffet planning. Formerly FACS 197.24
- Usually Held
- Mon 1:00pm–2:15pm, Mon 2:30pm–5:20pm