FSER 119 - Intermediate Cookery

Credits: 5
Class hours: 2 lecture, 4 lecture/lab, and 18 lab (7.5 weeks)
Prereq: “C” or higher in FSER 110.
Comments: Credit by exam is not an available option.
Description: This course applies the basic concepts, skills and techniques taught in FSER 110 to short order cookery, including breakfast cookery, as found in coffee shops, snack bars, and other quick-service outlets, with emphasis in American Cuisine, quantity food production, menu development, recipe standardization and conversion, and quality control. This course includes quantity food production and short order cookery experiences in the college’s cafeteria.