FCS 1650 - Culinary Skills

Institution:

Western Michigan University

Subject:

Description:

Teach basic cooking skills with emphasis on modern trends and techniques for home as well as foodservice operations. Basic food sanitation principles, menu planning, use of kitchen tools/equipment, measurement techniques, serving size and yield information, recipe costing, planning and evaluating food budgets. Basic techniques of food preparation and service are covered emphasizing competency development in culinary skills. Credits: 3 hours Semester Offered: Fall

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wmich.edu

Phone Number:

(269) 387-1000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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