FS 111 - Food Preparation 1 C- 2 P

Institution:

Mohawk Valley Community College

Subject:

Description:

This course introduces the fundamentals of commercial food preparation, with an emphasis on the use and care of tools and equipment. Proper cooking methods including sauting, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering are covered. Preparations include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta.Applied problems from the areas of food preparation, including weights, measures, portions and conversions are incorporated. Corequisites:An appropriate mathematics placement test result, or MA045 Basic Math Skills, or MA050 Introductory Mathematics; and FS150 Safety & Sanitation.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mvcc.edu

Phone Number:

(315) 792-5400

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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