FSA 112 Creative and Functional Culinary Present ation (1 credits)

This culinary arts course will consist of lecture, demonstration, and hands-on work by all students. Topics to be covered are the use of key main ingredients in the preparation of appetizers, soups, salads, and entrees. Important points of mise en place, production issues, equipment selection and use, taste, color, and selection of appropriate ingredients to properly present his/her culinary creation. Prerequisite: FSA 103, or advanced level culinary skills.