Jun 06, 2023  
Undergraduate Catalog 2009-10 
Undergraduate Catalog 2009-10 [ARCHIVED CATALOG]

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FCS 1650 - Culinary Skills

Teach basic cooking skills with emphasis on modern trends and techniques for home as well as foodservice operations. Basic food sanitation principles, menu planning, use of kitchen tools/equipment, measurement techniques, serving size and yield information, recipe costing, planning and evaluating food budgets. Basic techniques of food preparation and service are covered emphasizing competency development in culinary skills.

Credits: 3 hours

When Offered: Fall, Spring

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