FSER 212 – Continental Cuisine (formerly FSER 206)

Credits: 5
Class hours: 2 lecture, 4 lecture/lab, and 18 lab (7.5 weeks)
Prereq: “C” or higher in FSER 119.
Description: This course expands on the skills gained in the Fundamentals and Intermediate Cookery courses (FSER 110 and 119), emphasizing creativity and refining skills. It includes practice in preparing cooked-to-order dishes typically served in hotels and fine dining restaurants with emphasis on American and European cuisines, and presentation techniques for American, French, Russian, and buffet service. Laboratory work in the college fine dining restaurant emphasizes station organization and culinary experience.