Jul 13, 2024  
2020-2021 Updated Catalog through 2/22/2021 
2020-2021 Updated Catalog through 2/22/2021 [ARCHIVED CATALOG]

Add to My Catalog (opens a new window)

FSS 2240L - Classical Cuisine

3 Credit Hours

Students prepare and learn the skills and management theories involved in classical dishes. Concentration is on the basics of classical cuisine, such as stocks, soups, and sauces. Attention is given to the management tasks of portion control, costing and presentation. Special emphasis is given to classics such as emulsion sauces, thickening agents, and sauces derived from the Mother sauces. Student must successfully pass written and practical examination covering a variety of techniques and procedures.

Prerequisite(s): FSS 1221L  

Add to My Catalog (opens a new window)