Monroe Community College - State University of New York

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Course Descriptions
Food Service Administration

FSA 103--Culinary Arts I: Fundamentals of Food Preparation
FSA 106--Food Safety and Sanitation
FSA 107--Menu Planning
FSA 108--Principles of Healthy Cooking
FSA 110--Principles of Baking-Bread Products and Cookie Doughs
FSA 111--Priniciples of Baking-Pastries and Confections Products
FSA 117--Basic Consumer Nutrition
FSA 203--Culinary Arts II: Advanced Food Preparation
FSA 205--Purchasing, Storage and Handling
FSA 207--Equipment Facilities - Layout and Specification
FSA 208--Medical Nutrition Therapy
FSA 209--Bar Management
FSA 230--International Cuisine: Advanced Food Prep
FSA 290--Independent Study

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mcc-web03.monroecc.edu