FSS 2204C 4 2 6 - Quantity Food Production II

Institution:

Valencia College

Subject:

FSS: Food Service Systems

Description:

Prerequisites: FOS 2201, FSS 1203C, and FSS 2251 Methods of vegetable, starch, meat, fish, and poultry cookery are practiced, including the basic cooking techniques: sautéing, roasting, poaching, braising and frying. Student must successfully pass written and practical examinations covering a variety of cooking techniques. (Special fee: $120.00)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

valenciacollege.edu

Phone Number:

(407) 299-2187

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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