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Dec 30, 2024
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FDSC 2150 - Culinary Fundamentals 2 Credits (1 Contact Hours)
Emphasizes the safe handling of food utilizing recognized procedures in equipment safety and sanitation. Cooking methods are investigated, along with ingredient functionality and flavor development. Organizational skills utilized in a real-world environment assist students in preparing, presenting and evaluating their finished products. Preq: Food Science and Human Nutrition major. Coreq: FDSC 2151 .
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