2015-2016 Undergraduate Course Catalog 
    
    Mar 29, 2024  
2015-2016 Undergraduate Course Catalog [ARCHIVED CATALOG]

FST 222 - Introduction to Culinary Arts

Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Culinary theory and practice. Ingredient identification, sensory evaluation, ethnic ingredients, cultural preparation methods, and plate presentation. Menu development for non-commercial applications. Laboratory intensive hands-on preparation and practice.