Course Descriptions

FSA 109 - Culinary Arts: Fundamentals of Food Preparation I

5 Credits

The course covers instruction 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.

Prerequisite(s):MCC Level 2 Mathematics placement or higher Corequisite: FSA 106

Course Learning Outcomes
1. Use basic kitchen terminology appropriately.
2. Demonstrate knife skills and cutting techniques.
3. Identify various poultry cuts with their uses.
4. Apply different cooking techniques and predict their outcomes.
5. Identify kitchen tools and equipment and how they are used.
6. Demonstrate application of plating food products for visual appeal.
7. Demonstrate appropriate seasoning of food products.
8. Apply correct sanitation techniques.
9. Execute written recipes with instructor intervention.
10. Acquire skills to work effectively as a member of a team.
11. Demonstrate the ability to work independently.
12. Apply measurement equivalents and recipe conversion principles.
13. Describe and recognize cultural and historical influences on different world cuisines.

Course Offered Fall; Spring

Use links below to see if this course is offered:
Fall Semester 2024
Spring Semester 2024
Summer Session 2024