Apr 23, 2024  
2015-16 Undergraduate Catalog 
    
2015-16 Undergraduate Catalog [ARCHIVED CATALOG]

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NFS 4570 - Fundamentals of Culinary Arts

3 credit hours
(Same as FCSE 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.


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