FSM 1 — Principles of Food Preparation

2.5 credits · 2.5 hours

This course applies food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition of food. (A, CSU)

Part of

• Associate in Science in Nutrition and Dietetics for Transfer - Major #5683
• Basic Culinary Arts – Major #5684
• Certified Dietary Manager - Major #5683
• Child Nutrition – Major #5692
• Culinary Arts - Major #5687
• Dietary Service Supervisor– Major #5681
• Food and Nutrition – Major #5682
• Food Service Management – Major #5691
• Pre-Human Nutritional Science - Major #5688

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