FSS1221C — Introduction to Culinary Production

FSS 1221C - Introduction to Culinary Production FSS 1221C - Introduction to Culinary Production Emphasis on basic methods and chemistry of cooking, baking, kitchen operation, and kitchen management. It is recommended the student take HFT 2212 as a Semester Hours: 3 credit hours Semester all, Spring Fees: Lab Fee Course Designations: AS only

Part of

• Associate in Science - Hospitality and Tourism Management
• Technical Certificate - Event Planning Management
• Technical Certificate - Food and Beverage Management
• Technical Certificate - Food and Beverage Specialist

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