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FSSC 1202 - Introduction to Basic Culinary

Description
This course introduces the basic principles of what it takes to become a talented chef. Students will study the history of culinary arts through the development of the modern food service industry, kitchen organization, food safety and sanitation, knife skills, culinary math, product identification, palate development, and the use and care of commercial equipment. Upon completion of this course, students will take the statewide Servsafe test for a manager’s certificate in food safety. Lab Fee.
Recent Professors
Recent Semesters
Fall 2022, Fall 2021, Spring 2021, Spring 2020, Fall 2019
Class Size
22-24
Credits
5
Usually Held
MW (8:00am-1:00pm), TuTh (11:30am-4:30pm), TuTh (12:15pm-3:15pm)
Attributes
College Credit Associate Level