FSM102 Fundamentals of Cooking

This course will introduce students to the fundamentals of food science and cooking with hands on small quantity food production. The student will explore large scale food production through workshops and site visits to local facilities. The student will examine the basic operational aspects of food service preparation including theory, demonstration, and production. At the end of the course, the student will have the opportunity to take a nationally recognized certification exam.



Credit Hours: 
Catalog Code: