FDS 144 - Culinary Science Lab I

Institution:

Washington County Community College

Subject:

Description:

This course includes basic cooking skills that may be applied in any type of food service operation. Topics include tools and equipment, recipe standardization, portion control, proper production techniques and the importance of work ethics. Students may be required to work beyond regular schedule. Students will work toward the American Culinary Federation's Certified Culinarian designation. Prerequisites: FDS125 and FDS126 passed with a C or better.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wccc.me.edu

Phone Number:

(207) 454-1000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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