FSS 1203C Quantity Food Production I

In this course, the student is introduced to fundamental concepts, skills and techniques with the management of culinary resources, use and care of equipment; identification and evaluation of food products.  Practical demonstrations in breakfast cookery, salad making, salad dressings, starch and vegetable cooking will occur. The foundational components of sanitation and kitchen safety are emphasized.

3 credits

Course Fee

Lab fee $1,000. Insurance fee $25.80.