| |
Jun 17, 2026
|
|
|
|
|
Undergraduate Catalog 2026-2027
|
FSA 103C Intro to Culinary Principles Credits: (2)
This course gives students a working knowledge of the fundamentals of culinary techniques and the scientific principles behind it in a commercial savory kitchen. Students will learn the appropriate cooking methods that may be applied to meats, fish, poultry, starches, and vegetables. The basic cooking methods are introduced and practiced in the laboratory. Students will also learn the proper techniques used in the preparation of stocks, soups, and sauces. Major hospitality and institutional food service applications will be covered. Approved uniform required. Co-requisite(s): FSA 103B . Pre/co-requisite(s): FSA 100 .
Learning Outcomes
- Demonstrate professional work habits, safety, and personal hygiene in a culinary kitchen.
- Recognize and name all tools and equipment in the culinary kitchen.
- Identify and utilize basic food items including the proper use of herbs and spices.
- When given a recipe, properly prepare, garnish, portion and plate food items.
- Demonstrate entry-level ability for the following cooking procedures: broiling, roasting, braising, sautéing, and deep-frying.
|
|
