FSS 2204C Quantity Food Production II

Students learn 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, Fall 2026 only; Lab fee $650 Spring 2027, Summer 2027