FSA 112 Creative and Functional Culinary Arts (1 credit)
This culinary arts course will cover the use of key main ingredients in the preparation of appetizers, soups, salads and entrees. Mise en place, production issues, equipment selection and use, taste, color and selection of appropriate ingredients for each student to properly present his/her culinary creation will be emphasized. A materials fee will be charged. Prerequisite: FSA 103, or advanced-level culinary skills and Permission of Instructor.