Course Descriptions

FSA 103 - Culinary Arts I: Fundamentals of Food Preparation

5 Credits

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.

Prerequisite: FSA 106 (may be taken concurrently or previously completed)

Course Learning Outcomes
1.Use basic kitchen terminology appropriately.
2.Demonstrate knife skills and cutting techniques.
3.Identify various meat, poultry or fish cuts and their uses.
4.Apply different cooking techniques and predict their outcomes.
5.Identify kitchen tools and equipment with their use.
6.Plate food products for eye appeal.
7.Demonstrate appropriate seasoning of food products.
8.Apply correct sanitation techniques.
9.Interpret recipes for the intended outcome.
10.Work effectively as a member of a team.
11.Employ appropriate baking techniques.
12.Apply basic culinary math.

Course Offered Fall, Spring

Use links below to see if this course is offered:
Intersession 2021
Spring Semester 2021