2021-2022 Undergraduate Course Catalog 
    
    Apr 05, 2025  
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2021-2022 Undergraduate Course Catalog [ARCHIVED CATALOG]

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FST 222 - Introduction to Culinary Arts

Nutrition and Food Studies
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.


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