Culinary Science
Jacksonville State University
CourseFCS 132
An introduction to the study of commercial food production including fundamental cooking techniques, knife and hand-tool skills, flavor affinities, and visually pleasing culinary presentations.
Credits
3 credits
Course Code
FCS 132
Related Courses
Prerequisites, corequisites, and courses that build on this one
Prerequisites
Complete these courses before enrolling
Required For
Courses that require this course as a prerequisite