FDSC 2150 - Culinary Fundamental

Institution:

Clemson University

Subject:

Food Science

Description:

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.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

09/01/2008 - 06/30/2013 

Institution Website:

www.clemson.edu

Phone Number:

(864) 656-4636

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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