College Credit Courses
Prerequisites: FSS 1202 and FOS 1201. Students will focus on the knowledge and preparation of meats, poultry, seafood, as well as starches, fruits and vegetables. Students will utilize all dry and moist methods of cooking. Menu selection and balance will be studied. The course emphasizes safety and sanitation procedures. Students will operate kitchen equipment and tools. Eight contact hours: two lecture hours, six laboratory hours. A.S., A.A.S.