Mar 18, 2026  
2013-2014 Undergraduate Bulletin 
    
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2013-2014 Undergraduate Bulletin [ARCHIVED CATALOG]

FS 2980 - Culinary Skills

3
Prerequisite: FS 2500  or permission of instructor
The art and technique of culinary arts; the creating and preparing of cocktail canapés, cold buttetfish/shellfish, cold buttet meat-poultry/game, cold buffet dessert, decorated edible cake, fancy pastries. Centerpieces-sculptures made of chocolate and tallow, fruit and vegetable, work in pastillage, weight-watcher meals, and breads.