CCN: FSS2204C
Title: QUANTITY OF FOOD PRODUCTION 2
Credit Hrs: 3.00
Description
This course will enable students to learn and execute various methods preparing vegetable, starch, meat, fish, and poultry cookery, including the basic cooking techniques: sauteing, roasting, poaching, braising and frying.
Prerequisite(s) :
| Lec Hrs |
Lab Hrs |
Oth Hrs |
Fees |
| 32.00 |
32.00 |
0.00 |
|