College Catalog

Foundations of Professional Cooking


Introduction to professional food preparation skills and kitchen organizational practices through theory and performance-based learning lab activities. Theory relates manual skills to basic production techniques. Principles of classic cooking methods, heat transfer, knife skills, ingredient identification, sensory analysis, and industry professionalism are emphasized. (Formerly FHD108) 3 Credits (1 Lecture - 6 Lab) Corequisite(s): FHD118.

Pennsylvania College of Technology
One College Avenue
Williamsport, PA 17701


© 1995 Pennsylvania College of Technology. Penn College® and degrees that work® are registered in the U.S. Patent and Trademark Office.