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.
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