RFIM 127 - Principles of Cooking-Baking

Institution:

Ferris State University

Subject:

Description:

College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 3 This course has a lecture with 2 hours. This course has a lab with 3 hours. Principles of Cooking and Baking covers the basic concepts involved in the production of the most common food items prepared in food service operations. Students will apply the principles learned in a lab setting by actually preparing and sampling varied types of foods and baked goods. Students will become familiar with ingredients, selection criteria, optimal storage, and techniques of preparation. Typically Offered Fall, Spring, Summer

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ferris.edu/

Phone Number:

(231) 591-2000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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