In tandem with FSA 169N, the students will learn the basic skills associated with professional food preparation. This learning will take place in our commercial teaching kitchen. Students will learn and practice both trade terminology and the usage of typical commercial kitchen equipment, their maintenance procedures as well as the use and care of cooks' hand tools. Sensory skills and the knowledge of ingredients and commodities will be gained, as students learn to make a variety of hot and cold foods according to accepted industry standards. Learned skills will be practiced under supervision of a food technologist./technician. The level of each skill competency will be assessed by a Chef Instructor. Organizational skills and safe food handling practices will be emphasized throughout the course.
Course Code
FSA171N
Course Credit
6