FSS2030C Contemporary Cuisine -

3 Credit Hours

(Fall)

Course covers American regional cooking, farm to table, trends in the culinary industry and greenhouse procedures. Emphasis is placed on learning to use various condiments and seasonings that are indigenous to different parts of the world in food preparation.

Prerequisite(s): FOS2201 Food Service Sanitation Management -

Prereq/Corequisites: FSS1202L Food Production I - 4 Credit Hours