FOSM 2201 - Principles of Food Selection & Preparation

Institution:

Fairmont State University

Subject:

Description:

This course provides a study of the selection, storage, preparation, and presentation of food. Students will investigate each of the following categories of food and apply knowledge gained to practical applications in the laboratory setting: Stocks and sauces, soups, meat and game, poultry and game birds, fi sh and shellfi sh, vegetables, potatoes and starches, salads and salad dressings, sandwiches, breakfast preparation, and dairy products. Emphasis will be placed on ensuring food safety, nutrient value, and quality in taste and appearance. FOSM majors only. PR: To be taken concurrently with FOSM 2203.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.fairmontstate.edu/

Phone Number:

(304) 367-4000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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