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May 16, 2024
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Undergraduate Catalog 2023-2024 [ARCHIVED CATALOG]
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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 commerial 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 . Prerequisite(s)/Co-requisite(s): FSA 100 .
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