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May 04, 2024
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FSM 102 - Culinary Fundamentals3 credits This course provides the foundation, fundamental concepts and techniques used in the culinary profession. Students will be given an overview of basic cooking techniques, knife skills, product identification, fabrication, vocabulary and terminology. Other topics include; recipe costing and quantity adjustments, professionalism, and sanitation standards. [FALL/SPRING] Three hours lecture per week.
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