FSER 102 – Introduction to Short Order Cookery and Baking

Credits: 5
Class hours: 2 lecture/lab and 12 lab
Recommended: Qualified for ENG 21.
Description: This course will provide an overview of the rapidly growing food service industry from “fast foods” to “haute cuisine.” Students will be able to explore occupational opportunities with an emphasis on attitudes required of a person seeking employment in the food service industry. Students will be introduced to food preparation history, terminology, legal aspects, and emerging industry trends. Laboratory experiences will assist students in developing accepted techniques in fundamentals of baking and short order cookery.