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FSSĀ 1240C CLASSICAL CUISINE 3 Credits 5 lab hours

CLASSICAL CUISINE Prerequisites: FOS 2201, FSS 1203C AND FSS 2251 Students prepare and learn the skills and management theories involved in classical dishes. Concentration is on the basics of classical cuisine, such as stocks, soups, and sauces. Attention is given to the management tasks of portion control, costing and presentation. Special emphasis is given to classics such as emulsion sauces, thickening agents, and sauces derived from the Mother sauces. Student must successfully pass written and practical examination covering a variety of techniques and procedures. (Special Fee: $155.00)

Restaurant and Food Service Management

...Issues in the Hospitality Industry; FSS 1240C, Classical Cuisine; FSS 1246C, Baking and Pastries I...