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FSSĀ 2204C QUANTITY FOOD PRODUCTION II 3 Credits 6 lab hours

QUANTITY FOOD PRODUCTION II Prerequisites: FOS 2201, FSS 1203C, and FSS 2251 Methods of vegetable, starch, meat, fish, and poultry cookery are practiced, including the basic cooking techniques: sauteing, roasting, poaching, braising and frying. Student must successfully pass written and practical examinations covering a variety of cooking techniques. (Special Fee: $155.00)