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Have you ever wondered how you can cook healthier meals or make different kinds of breads and cookies?


If so, then you might be interested in one or both of the NEW Food Service Special Studies Courses just added to the Fall 2006 master schedule!!   Only 17 seats in each class - Register NOW to secure your seat!!! 

1.   FSA 185 100/105 - Principles of Healthy Cooking – 3 credits

          a.   Fridays from 9am – 1:50pm  (1 hour lecture, 4 hours lab)

          b.   Course description - Through this combination lecture and hands-on laboratory course students will become familiar with basic nutrition principles upon which healthy menus can be built. Students will learn techniques and ingredient selection for preparing healthy classical and modern cuisine as well as how to analyze and modify the nutrient content of recipes.

 
2.   FSA186 100/105 - Principles of Baking-Bread Products and Cookie Doughs – 3 credits

          a.   Tuesdays from 4pm – 8:50pm (1 hour lecture, 4 hours lab)

          b.   Course Description - This course covers instruction in the foundations of baking including theory, demonstrations and hands-on cooking. Students will engage in various bread and cookie preparation techniques including quick breads, yeast breads, enriched, and laminated doughs, as well as a variety of cookie mixing methods. They will sample and critique their culinary creations.   

 
Both of these courses will satisfy a 3-credit general elective and are opened to anyone - students, staff, or faculty.   If you have questions, contact Diane Cheasty at <mailto:dcheasty@monroecc.edu> or 292-2580.  

Diane Cheasty
Hospitality
04/25/2006