FSD 170 - Theory 2 - Advanced Culinary Fundamentals

Institution:

Seattle Community College-South Campus

Subject:

Description:

Covers intermediate culinary fundamentals including stocks and sauces, soups, meat and poultry cookery and meat, poultry and game identification. Prereq: FSD 160 with 2.0 or higher or permission.

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

southseattle.edu

Phone Number:

(206) 934-5300

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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