FSS 1240C Classical Cuisine

In this course, students develop the skills and management theories associated with preparing classical dishes. Concentration is on the fundamentals of classical cuisine, including stocks, soups, and sauces. Attention is given to the management tasks of portion control, costing, and presentation. Special emphasis is given to classics such as emulsion sauces, thickening agents, and sauces derived from Mother sauces.

3 credits

Prerequisites

FOS 2201, FSS 1203C, all with grade of 'C' or higher

Course Fee

Lab fee $600.