FSS 1221C - Introduction to Culinary Production. c. c

Institution:

Pensacola State College

Subject:

Description:

FA, SP, SU - Lab fee. It is recommended that students take FOS 2200 and HFT 2020 as prerequisites or corequisites.This course is an overview of culinary production for those students pursuing a career in the hospitality industry. Emphasis is on the basic methods and chemistry of cooking, baking, kitchen operation, and kitchen management.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.pensacolastate.edu

Phone Number:

(850) 484-1000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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