FSS1221L Food Production II -

4 Credit Hours

(Fall)

Students will focus on the knowledge and preparation of meats, poultry, seafood, as well as starches, fruits and vegetables. Students will learn to prepare menus for special dietary needs. This course will utilize all dry and moist methods of cooking. Menu selection and balance will be studied. The course emphasizes safety and sanitation procedures.

Prerequisite(s): FOS 2201 and FSS 1202L with a grade of “C” or better.