FOSM2203 — Food Selection & Preparation Lab

2 hr(s). Students will apply basic principles of food selection and preparation in a controlled lab setting. Labs will include application of basic food science and food evaluation techniques. Prerequisite(s): FOSM 1100 and must be taken concurrently with FOSM 2201 Restriction(s): Food Service Management majors

Prerequisites: FOSM1100, FOSM2201

Part of

• Food Service Management, Culinary Arts Concentration, A.A.S.
• Food Service Management, Nutrition and Dietetic Technology Concentration, A.A.S
• Food Service Management, Pastry and Baking Arts Concentration, A.A.S.
• Culinary Arts, C.A.S.
• Pastry & Baking Arts, C.A.S.

Source ↗

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