Aug 03, 2020  
2016-2017 Catalog 
    
2016-2017 Catalog [ARCHIVED CATALOG]

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FS 1205 - Principles of Professional Cooking


This course will provide a foundation of fundamental knowledge of standards, principles, and techniques required for food production. The physical characteristics of food components are introduced as students learn their selection, care, and preparation. Emphasis is placed on foodservice terminology and quantity production.

2 hours Lecture and 3 hours Laboratory
3 credits



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