FSS 1240C Classical Cuisine

This course develops the skills and management theories involved in classical dishes. Concentration is on the basics of classical cuisine, such as stocks, soups, and sauces. Attention is given to the management tasks of portion control, costing, and presentation. Special emphasis is given to classics such as emulsion sauces, thickening agents, and sauces derived from Mother sauces.

 

3 credits

Prerequisites

FOS 2201, FSS 1203C with C or higher

Course Fee

Lab fee $600.