FCS 2700 - Advanced Culinary Skills and Food Service

This course covers the concepts involved in the production of common food items prepared in food service operations. Students will apply the principles learned in a lab setting by actually preparing and sampling varied types of foods and baked goods. Students will become more familiar with ingredients, selection criteria, optimal storage, and techniques of preparation and service in order to gain more practical experience in order to feel more comfortable preparing and serving food.

Prerequisites & Corequisites: Prerequisite: FCS 1650

Credits: 4 hours