FSS 1220C - Culinary Techniques. c. c

Institution:

Pensacola State College

Subject:

Description:

FA, SP, SU - Lab fee. Prerequisite or Corequisite: FOS 2200 and HFT 2020 or FOS 2201. Emphasis in this course will be placed on the basic methods and chemistry of cooking. Students study ingredients, cooking, theories, terminology, equipment, technology,weights and measures, formula conversions and work on cooking skills and procedures.

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

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.