Fundamentals of Food Preparation and Meal Management
Jacksonville State University
CourseFCS 122
Lecture and laboratory experiences. Introduction to the study of food, including selection, principles of preparation, evaluation of food products, survey of the market place and management of resources in the preparation and serving of food.
Credits
3 credits
Course Code
FCS 122
Related Courses
Prerequisites, corequisites, and courses that build on this one
Required For
Courses that require this course as a prerequisite
- FCS 4383 credits
Principles of Culinary Management
- FCS 4283 credits
International Foods
- FCS 4223 credits
Foodservice Management
- FCS 3281 credits
Career Paths in Nutrition and Dietetics
- FCS 3263 credits
Food Safety and Sanitation
- FCS 3253 credits
Quantity Food Production
- FCS 3233 credits
Experimental Foods
- FCS 1323 credits
Culinary Science