FSER 110 - Fundamentals of Cookery

Credits: 4
Class hours: 4 lecture/lab and 18 lab (7.5 weeks)
Prereq: Qualified for ENG 21 and MATH 24. “C” or higher in or concurrent enrollment in FSER 103.
Comments: Credit by exam is not an available option.
Description: This course is an introduction to the fundamental concepts, skills, and techniques of food preparation. Course coverage includes basic cooking methods for meats, stocks, soups, sauces, seafood, vegetables, and starches. Students will learn to identify, use, and maintain all equipment, tools, and utensils in a safe and sanitary manner.