Course Descriptions

FSA 103 - Culinary Arts I: Fundamentals of Food Preparation

The course covers instructions in the foundations of culinary arts, including food theory, demonstrations and hands-on cooking. Students will engage in various food preparation techniques and will sample their culinary creations. Eight lecture/laboratory hours per week for one semester.

5 Credits

Co-requisite: FSA 106

Use links below to see if this course is offered:
Fall Semester 2014
Spring Semester 2014
Summer Session 2014

CN=MCC-Notes02/O=MCC

mcc-web01.monroecc.edu