FCS 1020/1020L - Culinary Skills and Food Science I

Selection and preparation of foods. Study of food components, market standards for products, grades, labeling, and consumer responsibility in the economic system. Laboratory experiences provide application of scientific principles to food preparation and service. Two hours lecture and 3 hours laboratory per week.

Credit Hours: 3

Term Offered: Fall

Locations

Locations

FCS 1020/1020L - Culinary Skills and Food Science I