FSS 1220C - Culinary Techniques

Prerequisite(s): None
Corequisite(s): HFT 2212
Emphasis on the basic methods and chemistry of cooking. Covers the study of ingredients, cooking, theories, terminology, equipment, technology, weights and measures, formula conversions, and working on cooking skills and procedures.
Semester Hours: 3 credit hours
Semester Offered: Fall, Spring, Summer
Fees: Lab Fee
Course Designations: AS only