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| NFS 4570 - Fundamentals of Culinary Arts |
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(Same as FCSE 4570.) Fundamentals and basic concepts of culinary arts to include professionalism; mis en place; Escoffier's kitchen brigade system; tools and equipment; knife skills; preparation of sauces and stocks; principles of meat, fish, dairy, and vegetable cookery; garde manger; baking; and presentation of aesthetically appealing plates and buffets.
3.000 Credit hours Levels: Undergraduate Schedule Types: Laboratory Human Sciences Department Course Attributes: Credit from 4-Year College, Upper-Division Work |
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