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|FCS 132 - Culinary Science|
(3). Prerequisite: FCS 122. An introduction to the study of commercial food production including fundamental cooking techniques, knife and hand-tool skills, flavor affinities, and visually pleasing culinary presentations.
3.000 Credit hours
3.000 Lecture hours
Schedule Types: Hybrid (mostly on-campus), Hybrid (mostly online), In-Person Instruction, Online (asynchronous)
Family Consumer Sciences Division
Family and Consumer Sciences Department