FSS 2204C Quantity Food Production II

In this course, students are introduced to techniques and methods for vegetable, starch, meat, fish and poultry cookery, including the basic cooking techniques of sautéing, roasting, poaching, braising, sauces, center of the plate concept and deep-frying.

 

4 credits

Prerequisites

FSS 1203C with grade of C or higher

Course Fee

Lab fee $575.