FSA 107 - Cooking Basics

Institution:

Onondaga Community College

Subject:

Description:

This course is designed to provide content information and skill practice in the basic fundamentals of cooking and baking. Areas of cookery to be covered are: baking: cookies, desserts and bread products; hot food preparation: vegetables, soups, stews, saute', stir fry, pasta and grains. Nutritional food selection, menu planning and the cultural influences on the American diet will also be emphasized. A lab fee is required. This course is not open to students matriculated in the Food Service Administration/ Restaurant Management, Hotel Technology or Professional Cooking Curricula.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sunyocc.edu

Phone Number:

(315) 498-2622

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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