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Mar 10, 2025
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2012-2013 Undergraduate Bulletin [ARCHIVED CATALOG]
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FS 2980 - Culinary Skills3
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.
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