FCSC 1301 - Chef's Essentials

Institution:

Lamar University

Subject:

Description:

This course introduces the new culinary student to the basic concepts, tools and techniques of the trade. Topics include standards of professionalism, careers in the culinary arts, the organizational structure of a commercial kitchen, culinary terminology, reading and understanding recipes, kitchen tools and equipment, sanitation and safety. Students will achieve competency in knife handling skill before moving on to learning the fundamentals of stocks, soups and sauces presentation. Offered: Fall

Credits:

0.00 - 3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.lamar.edu

Phone Number:

(409) 880-7011

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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