FS 1205 - Principles of Professional Cooking

Institution:

Delaware Valley University

Subject:

Description:

This course will provide a foundation of fundamental knowledge of standards, principles, and techniques required for food production. The physical characteristics of food components are introduced as students learn their selection, care, and preparation. Emphasis is placed on foodservice terminology and quantity production. 2 hours Lecture and 3 hours Laboratory - 3 credits

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delval.edu

Phone Number:

(215) 345-1500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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