PFS 130 - Culinary Skills 1

A course designed to introduce students to the kitchen or back of the house operations. Students will gain competence in culinary terms, equipment, and utensil use, mise’en place, sauces, stocks, soups, thickening agents, vegetables, potato/starch products and pasta products. Students will cook under the guidance of a chef-instructor and are required to work assigned monthly dinners. (8 contact hrs) Center Campus.

Credit Hours: 4.00
Course Start Date: 9/1/1986
Course End Date: 12/31/1992