FSM 106 - Culinary Arts II

Institution:

Rowan College at Burlington County

Subject:

Description:

This course introduces more advanced concepts in food preparation skills. It includes instruction and practice in the production of seafood, vegetables, potatoes and starches, salads and dressings, sandwiches and hors d'oeuvres, breakfast items, cured foods, cold foods, garnish, international cuisine, and basic baking principles. Prerequisite: FSM 105, FSM 125 3/0/0 Course fee charged

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.rcbc.edu

Phone Number:

(856) 222-9311

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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