2011-12 Student Catalog 
    Apr 22, 2024  
2011-12 Student Catalog [ARCHIVED CATALOG]

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FSC 100 - Foundations of Food Prep

3 Cr.

This course will teach students the basics of food preparation. The course will be devoted to students who need elementary work in a food laboratory. The student will be required to learn all proper weighing and measuring techniques. Knife use, whip, and rolling techniques will be taught and constantly monitored throughout the course. Safety and sanitation will be an integral part of the course. The course will cover simple cooking and baking recipes. There will be a large quantity component in the course ; Food for Fifty cooking experience will be required. Other areas of production will be on simple salad, dressing, sandwiches, egg dishes, baked foods, and other simple recipes. This course will be a hands-on laboratory course. (Usually offered Fall semester.)

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