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

Restrictions: Restricted to majors in Nutrition and Dietetics, Family and Consumer Sciences, Food Service Operations and Sustainability, and Pre-Education.

When Offered: Fall (for Nutrition and Dietetics and Family Studies), Spring (for Family Studies), Summer I