FSM 103 - Food Preparation I

3 credits

The study of professional cooking based on a knowledge of ingredients and procedures with an emphasis on classical culinary methods, menu planning and influences on modern American cuisine. [FALL/SPRING] Course Fee. One hour lecture, four hours laboratory 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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