FCSE 4570 - Fundamentals of Culinary Arts

3 credit hours

(Same as NFS 4570.) Prerequisite: NFS 3200. Fundamentals and basic concepts of culinary arts to include professionalism; mis en place; Escoffier’s kitchen brigade system; tools and equipment; knife skills; preparation of sauces and stocks; principles of meat, fish, dairy, and vegetable cookery; garde manger; baking; and presentation of aesthetically appealing plates and buffets.