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
Semester Offered: Fall