FSM 102 - Culinary Fundamentals

3 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.
Prereq/Corequisite:
Take ENG 094+ and MAT 023 as pre or corequisites, or appropriate placement scores.

Note: All developmental courses must be completed with a grade of “C” or better in order to progress to the next developmental level or into college-level courses.

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